Preheat oven to 325°F.

Place cranberries in glass Pyrex pie plate. Sprinkle sugar, then juice, then strips of zest. Do not stir. Cover tightly with foil. Place a large piece of foil, with the edges turned up, on the rack below, in case of overflow.

Bake until juices form and cranberries are very soft, about 1 hour.

Remove from oven, uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared several days ahead. Keep chilled.

Like any jelly or jam, Cranberry Sauce will keep for weeks in the fridge, tightly covered.

Note: Julienne the strips or use a tool to take the zest off in strips for a pretty presentation and wonderfully candied strips.