Add cranberries, water and sugar to a steel pot and bring to a boil. Turn heat down to medium-high and stir.

Add in lemon zest and nutmeg and stir often until cranberries are popped and the sauce begins to thicken.

Turn off the heat and cover the pot with a lid until it cools. Transfer to a mason jar or tupperware and store in the refrigerator for up to a week.