Meanwhile, in 1-quart saucepan, heat cranberries, apricots and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in jam; cook 2 minutes. In small bowl, mix water and cornstarch; stir into fruit mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool to room temperature, about 30 minutes.