Wash 12 half-pint jars, lids, and bands, and keep the jars hot in simmering water until you’re ready to fill them. Keep the simmer steady so the glass stays hot when you ladle in the cranberry sauce.

Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar is fully dissolved. Maintain a real boil before you add the fruit.

Add fresh cranberries and bottled lemon juice, then boil gently for 10-12 minutes until the berries burst and the sauce thickens. Look for a glossy texture that coats a spoon.

Stir in orange zest and cook for a brief additional moment just to distribute it through the sauce. The zest should look evenly speckled throughout.

Ladle the hot cranberry sauce into the hot jars, leaving 1/4-inch headspace. Wipe the rims clean to prevent sealing issues.

Apply lids and bands fingertip tight so the jars can vent during processing. Tighten only to snug, not fully torqued.

Process in a boiling water bath canner for 15 minutes, adjusting the time for altitude. Start counting once the water returns to a full boil.

Turn off the heat and rest the jars in the canner for 5 minutes. This short rest helps prevent sudden temperature changes.

Lift the jars out and cool undisturbed for 24 hours. You should hear the lids seal as they cool.

Check that the lids have sealed, then store sealed jars in a cool dark place for up to 1 year. Any unsealed jars should be refrigerated and used first.