Prepare a boiling water bath canner and enough jars to hold 7 cups of product.

Wash the cranberries and remove any that seem to be beyond the pale.

In a large pot, combine the berries, apple juice, honey, maple syrup, and cinnamon stick.

Using a vegetable peeler, remove strips of the lemon zest and add them to the pot.

Set the pot over high heat and bring to a boil. Reduce to medium high and cook, stirring regularly, until all the cranberries have popped. This should take 15-20 minutes.

Remove the pot from the heat and let the sauce cool for a few minutes.

For a sauce that's uniform in texture, fit a food mill with its' medium screen and position it over a heatproof bowl. Work the sauce through the mill until only dry skins and bits of lemon zest remain in the top.

For a whole berry sauce, remove the cinnamon stick and the strips of lemon zest.

Taste the sauce and add a bit of juice from your denuded lemon, should it need balance.

Funnel the finished sauce into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.