4 1/2 cups Fresh Cranberries
1 3/4 cups water
2 cups Sugar
Wash and drain cranberries. Place cranberries in a heavy saucepan and add water. Bring to boil and continue boiling until the berries "pop" (the skins burst). Run berries through a food mill, then place pulp and juice back into pan. Add sugar and boil until mixture almost reaches jelling point. Ladle into hot jars, leaving 1/4 inch head space. Apply caps and process in a boiling water bath for 10 minutes.
*Note - wide mouth jars work best for this recipe so that the sauce can removed from the jar whole.
