Cranberry Sauce by Elizabeth

Mine is pretty simple:

Cranberry Sauce by Elizabeth
Clean the fresh cranberries, removing all soft, injured or otherwise icky looking ones. Just barely cover with water in a sauce pan. Simmer until the berries burst and sauce is thickening, stirring occasionally to keep from scorching.

Add sugar to taste, starting with about half a cup and working your way up to preferred sweetness.

Let cool a bit, serve.



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