Wash 12 half-pint jars, lids, and bands, and keep the jars hot by simmering them in water until ready to fill. Visual cue: jars should stay hot and not feel cool when touched with a gloved hand.

Bring sugar, water, and orange juice to a boil in a large pot, stirring until the sugar dissolves completely. Visual cue: a full rolling boil that continues when you stir.

Add cranberries and bottled lemon juice, then boil gently for 10-12 minutes, stirring occasionally, until berries burst and the sauce thickens. Visual cue: cranberries visibly split open and the mixture coats the spoon.

Stir in orange zest and keep the sauce hot on the stove while you fill the jars. Visual cue: the zest disperses and you can see flecks throughout the glossy sauce.

Ladle hot sauce into the hot jars, leaving 1/4-inch headspace, then wipe the rims clean. Visual cue: headspace should be consistent and rims must look free of sauce for proper sealing.

Apply lids and bands and tighten fingertip tight. Visual cue: lids are snug but not overtightened.

Process jars in a boiling water bath canner for 15 minutes, adjusting processing time for altitude. Visual cue: water remains at a steady boil throughout the processing window.

Turn off the heat, rest jars in the canner for 5 minutes, then lift them out. Visual cue: jars settle without wobbling and remain upright as you remove them.

Cool jars undisturbed for 24 hours at room temperature. Visual cue: lids should not move when pressed and jars should be completely cool.

Check that lids have sealed, then store sealed jars in a cool, dark place for up to 1 year. Visual cue: sealed lids stay concave and do not pop up and down.