Whole Cranberry Sauce

This recipe is so quick and easy to make, there is no reason to buy canned cranberry sauce. Fresh cranberries are not usually available throughout the year, but you can buy them in advance and store them in the freezer for up to a year. Do not thaw out frozen cranberries before using, just follow the recipe as it is.

Ingredients

• 1 12-ounce bag of whole fresh cranberries
• 1 cup sugar
• 1 cup water

Instructions

1. Pick over cranberries and discard stems and any berries that are soft or discolored.
2. Mix sugar and water together in pan and bring to boil.
3. Add cranberries and bring to boil again.
4. Boil for 10 minutes, stirring occasionally.
5. Pour sauce into 3 clean 8-ounce jelly jars and cover with lids.
6. Refrigerate for at least three hours or until cold. The sauce can be stored in the refrigerator for up to a week.