Prep Time: 5 minutes
Total Time: 3 hr 25 minutes
1 pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups sugar
Rinse cranberries with cool water, and remove any stems or blemished berries.
Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.
Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.Want more flavor? Stir in 1 tablespoon grated orange peel after cooking