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1. In a large saucepan combine cranberries, jelly, orange peel, orange juice, sugar, and the pumpkin pie spice; bring to boiling. Reduce heat and boil gently, uncovered, over medium heat for 3 to 4 minutes or until cranberry skins pop, stirring occasionally. Remove from heat. Serve warm or at room temperature topped with watercress. (Cover and chill any leftover sauce up to 2 days.)