Scarlet red, thick, sweet and tart, this is one of my favorite cranberry sauce recipes. Say goodbye to the sauce from a can that looks like a can and has some definite slime-factor. When it is this effortless to make your own, you really have to. Also when you bring this to the table during the holidays people will be delighted. And, I'll bet, even those who pass on standard canned sauce will say "Hey, let me try that...". —HeidiMoyer
Bring to a simmer over medium heat the berries, water, sugar and maple syrup. Cook for 7-10 minutes stirring frequently, until raspberries have broken apart and cranberries have cooked down and released their juice.
Remove from heat and stir in zest. Cool. Sauce will thicken slightly as it cools. Serve warm or cold.
Cover and refrigerate if making in advance up to 4 days.