Source: Martha Stewart Living, December/January 1993/1994
Yield Makes 1 cup
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
Zest of 1 orange
Place cranberries, sugar, orange zest, and 3/4 cup water in a small saucepan. Set over medium heat, and bring to a boil. Reduce heat to a simmer; cook until cranberries have popped, about 12 minutes. Pass coulis through a sieve, and discard solids. Chill until serving.