Cranberry Sauce

Bernice Berntsen Pierson

4 c. fresh cranberries

Water

3 c. sugar

Rinse cranberries well, remove any bad ones.

Put cranberries in a 3 or 4 qt. saucepan and cover with enough water to cover the cranberries. Take cranberries out of water while you make the syrup. Combine that measured amount of water with the sugar. Mix well and bring to a boil on high heat. Stir occasionally to dissolve sugar. When mixture boils, stir in cranberries. Cook for about 10 minutes until cranberry skins pop. You can see them and hear them pop. Boil gently and they will slightly thicken. Remove from heat. Allow to cool. Cover and refrigerate. They will thicken on standing.