Ok. This is a really interesting and somewhat
easy recipe that keeps you from absorbing to much corn syrup. If you want to try this (I know it is late), I have
some fresh, local (picked on Mount Wachusett and on our pond) cranberries that I am more than happy to share. You'll
have to stop by my house to get them though. If you want them, just show up, or call first (978-874-1077).
1 cup cranberries
1 cup sugar
1 cup water
Bring water and sugar to a boil in a saucepan.
Add cranberries and cook for 10 minutes. Press through a strainer. Bring to room temperature and then refrigerate.
This is not as clear and glassy as the canned version,
but it tastes good! And is much easier to put into a mold!
