Whisk juice and sugar together in a large saucepan over medium high heat; add cranberries, lemon juice and zest. Bring to a boil, reduce heat and simmer until all the berries have popped. Take a spoon of the sauce out, cool it off and taste to adjust sugar. Reduce heat to a low simmer and continue cooking for an additional 15 minutes.
Stir in any add-ins desired. Strain if a smooth sauce is desired or leave as is and allow to cool. Refrigerate; sauce will thicken in the fridge.
Add-ins: Pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamom, allspice, cinnamon. Add a couple tablespoons of hot pepper jelly or minced jalapeno to spice it up.