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In a medium saucepan, boil cranberries, ⅔ cup orange juice, and ⅔ water for three minutes.
Add orange zest, lemon zest, and sugar; return to a boil. Cook two minutes or until most of the cranberries have cooked down.
Remove from heat. Stir in vanilla.
Pour into a container and cover surface directly with plastic wrap. Refrigerate until cold.