Cranberry Sauce

1 (12-ounce/340-gram) bag fresh or frozen cranberries 

¾ cup/150 grams granulated sugar 

2 large lemons

water

Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest the lemons directly into the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve. Refrigerate until ready to serve.