Jellied Cranberry Sauce Makes 2 cups


2 12 oz bags fresh cranberries

2 cup sugar

1 cup water


In a medium sauce pot, combine the cranberries, sugar and water.


Cook over medium low heat, stirring occasionally. Cook until all the berries have popped and the sauce has thickened.


Test the thickness of the sauce by coating the back of a wooden spoon with the sauce and running your finger over the back of the spoon. If the sauce stays separated it is done.


Mash the cranberries in a fine sieve or food mill over a bowl. The sauce from the mashed cranberries will collect in the bowl as you mash them. Throw out the seeds and pulp.


Pour the sauce into a decorative bowl for serving, cover and refrigerate for at least 2 hours.





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