Cranberry Sauce

 I know most people just buy the canned cranberry sauce for the holidays; however I find that homemade is incalculably better! However make sure to leave plenty of time to congeal, preferably a night or two before it will be served.

Ingredients:

3 cups Fresh Cranberries

1 cup Sugar

1 cup water

First, rinse the fresh cranberries in strainer.

Bring the water and sugar to a boil in a large saucepan.  Boil for 5 minutes.  Add cranberries and leave at a low boil.  Continue boiling cranberries until all cranberries have popped (about 5 minutes).  It should look very saucy and not see very many full berries.   

Take sauce off of stove and strain it.  Use a fine strainer and strain into bowl or container.   

Once finished refrigerate over night for best results or at least several hours. 

The less time you leave it in the refrigerator, the less thick it will be!!! Be warned, it took me multiple times to get it to congeal correctly!

HAVE A GREAT THANKSGIVING EVERYONE!! *gobble gobble* haha