| 1 | pound fresh or frozen cranberries (4 cups) |
| 2 | cups water |
| 2 | cups sugar |
| 1. | Rinse cranberries with cool water, and remove any stems or blemished berries. |
| 2. | Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally. |
| 3. | Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. |
|
| Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce. |
|
| Want more flavor? Stir in 1 tablespoon grated orange peel after cooking. |
Nutrition Information:
110 ( 0); 0g ( 0g); 0mg; 0mg; 29 g ( 1 g); 0g 0%; 0%; 0%; 0% 2