Cranberry Sauce

2 cups sugar
2 cups water
1 pound (4 cups) fresh cranberries

Combine 2 cups sugar and 2 cups water in large saucepan; stir to dissolve
sugar. heat to boiling; boil 5 minutes. Add 1 pound (4 cups) fresh
cranberries; cook until skins pop, about 5 minutes. Remove from heat.
Serve warm or chilled. Makes 4 cups. To mold, cook 10 minutes longer or
until a drop jells on cold plate. Pour into 4 cup mold. Chill until
firm.


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