Quick Cranberry Sauce

4 cups (16 oz) fresh or frozen cranberries
1½ cups apple jelly or orange marmalade (about 1½ twelve oz jars)
⅓ to ½ cup sugar
¼ tsp grated orange zest (optional)

In a medium pan, over medium high heat, combine the cranberries, jelly or marmalade, ¼ cup water, sugar (⅓ cup if using jelly, ½ cup if using marmalade) and zest, if using.

Bring to a boil.

Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 7 to 10 minutes.

The marmalade version will stay a bit runny.

Remove from heat; let cool.

Transfer to a dish, cover and refrigerate for at least 2 hours and up to 2 days.