A Beautiful Color and Flavor
In large saucepan combine cranberries and water; cook over low heat until most of berries have burst. Force through coarse strainer. Return purée to saucepan; add sugar. Cook over low heat until sugar dissolves, swirling pan occasionally. Boil briskly, stirring frequently, to jelly state (220°F on candy thermometer) or until syrup drops in a sheet from metal spoon and is as thick as desired when tested on cold saucer. Pour into 2 hot sterilized pint jars. Seal immediately. Hints: For holidays and special occasions, mold in a ring and serve filled with Waldorf Salad.
Makes about 2 pints