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1. In a 3- or 4-quart saucepan, stir the water, orange juice and sugar together until the sugar is thoroughly dissolved. Add the cranberries, bring to a boil and cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop and the berries are tender but not mushy.
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2. Do not overcook them. Remove the pan from the heat and stir in the orange rind. Transfer the mixture to a serving bowl, let cool, and then chill for at least an hour or two before serving.
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