Cranberry Sauce

No reason to buy canned sauce when it's simple to make a basic sauce of your own.

• 1 pound fresh cranberries
• 2 cups water
• 2 cups granulated sugar
• 1-quart mold

METHOD

Cook cranberries in water for 10 minutes, or until all skins pop open. Strain through a sieve, pressing pulp through with juice. Return to saucepan. Stir in sugar and boil for four minutes.

Pour into mold and refrigerate overnight, if possible, or until set. Un-mold at serving time.

Serves 8 to 10

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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