Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
Recipe Courtesy of �Michelle Urvater