Tart and sweet cranberry sauce is delicious served with poultry or tofurkey. Leftover sauce can be used in sandwiches and baking.
This recipe makes 2 wonderful jars. We typically eat one jar and give the other to friends.
3 cups fresh or frozen cranberries
1 cup water
1 cup sugar
In a pot bring sugar and water to a boil. Add cranberries and boil gently for about 10 minutes while stirring constantly. The cranberries will gently burst and the sauce will thicken. Fill containers and store in the fridge