2 cups fresh cranberries (from a 12-oz. bag) 1 cup sugar 1/4 cup water 1/2 teaspoon grated orange rind 1/4 cup orange juice Lemon Cups (recipe follows) Combine cranberries, sugar, water, orange rind and juice in medium saucepan. Cook, uncovered, stirring occasionally 10 minutes, or until cranberry skins pop. Remove from heat; cool. Fill lemon cups, and serve remaining relish separately in sauce dish. LEMON CUPS: Makes 8. Cut a thin slice off the bottoms of 8 large lemons so they can stand upright. Cut off tops about 1/3 of the way down; scoop out centers, leaving the walls intact. Serrate the edges with a paring knife, if you wish,or leave plain. veg 4