Ok. This is a really interesting and somewhat
easy recipe that keeps you from absorbing to much corn syrup.
12 oz. 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!
