In a medium saucepan over medium heat, bring the cranberries, ¾ to 1 cup water, and the orange juice to a boil.Cook until the cranberry skins burst, about 15 minutes.Add the Sucanat, orange zest, and lemon juice and return to a boil, then simmer until the proper jellylike consistency is achieved, 25 to 30 minutes more.If the mixture is too dry, add more orange juice.The mixture will thicken even more upon cooling.
