Bring the cranberries, orange mango juice, sugar and contents of seasoning packet to a boil, reduce heat and simmer until cranberries burst and the sauce starts to thicken; about 10-15 minutes. Remove from heat and stir in tequila (if using). Pour into a bowl to cook and garnish with lime zest. Serve at room temperature.

One batch serves 10-12 with smaller serving sizes or 6-8 with generous helpings.

Store leftovers in an airtight container in the fridge for a few weeks or in the freezer for a few months.