Combine the cranberries, orange juice, water, and orange zest in a medium saucepan and bring to a boil. Reduce the heat and simmer gently for 8 to 10 minutes while the cranberries pop open.

Use an immersion blender, potato masher, or a blender to carefully blend the mixture until it is mostly smooth. It does not need to be perfect, but the smoother the puree, the faster it'll move through the sieve.

Pour into a fine-mesh sieve over a heat-proof bowl and use a silicone spatula or wooden spoon to press it through the sieve until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Return the cranberry sauce to the pan.

Return the pan to medium high heat, add the sugar, and stir until dissolved. Bring the mixture to a boil, stirring frequently, and boil until your cranberry mixture reaches between 215ºF and 217ºF.

Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.

Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.