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Ingredients
- by volume, 2 parts cranberries
- by volume, 1 part water (or less)
- by volume, one part unprocessed white sugar or tightly packed brown sugar
Method
- Rinse berries and remove stems.
- Place them in water, add sugar and boil them lightly until all berries have popped open. Stir frequently to make sure sugar doesn't stick to bottom of the pan.
- Cook on medium heat and keep stirring until the sauce has thickened to your preferred consistency
- Chill overnight in the refrigerator and serve cold or ladle the hot sauce into clean, hot jars and process pints in a boiling water canner for 15 minutes, half pints for 10 minutes.
