Place cranberries in a colander and rinse them.
Put the water and sugars in a medium saucepan over high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries t o the pot and return to a boil. Lower the heat and simmer for 8 to 10 minutes, or until most of the cranberries have burst.
Stir in the zest and five spice.
Remove the pot from the heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. The cranberry sauce will continue to thicken as it cools. Serve.
