Cranberry Sauce

In a large saucepan combine sugar and water. Bring to a boil and cook about 5 minutes. Add cranberries to the boiling syrup and cook until all the berries have popped, about 8-10 minutes. The sauce may appear thin but will thicken as it cools.

For Jellied Cranberry sauce: Pour mixture into a cheese cloth lined metal sieve. With the back of a spoon press the mixture to extract as much juice as possible.
Return the juice to a clean sauce pan and bring to a boil.Boil 10-15 minutes until slightly thickened. Pour into a pretty serving bowl and chill until set.

Variations: Add a cinnamon stick to the berries as they cook.
Add orange zest or chopped orange or both to the berries as they cook.