In 2-quart saucepan, heat brown sugar and orange juice to boiling over medium heat, stirring frequently. Boil 5 minutes.
Stir in cranberries. Heat to boiling. Boil about 5 minutes, stirring frequently, until cranberries are popped and mixture has thickened. Stir in orange peel.
Cover; refrigerate about 3 hours or until chilled.