Cranberry sauce

4 servings

Ingredients

Quantity Ingredient
4 cups Cranberries
2 cups Water
2 cups White sugar

Directions

Combien the cranberries and water in a large pot. Bring to a boil and cook, covered, for about 20 minutes, or until skins are popped. Add sugar. Stir ot dissolve. Return to a boil and boil rapidly for 5 minutes. Pour into hot sterilized jars. Seal. Will keep in refrigerator at least 4 months after opening. Makes about 4 half pints.

%%%%% CRANBERRY JELLY %%%%%

Press the cooked cranberries and water through a food mill, or sieve.

Add sugar and boil as above.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

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