12 oz bag cranberries
1 cup water
1 cup sugar
Rinse berries. Bring water and berries to a boil. Boil 5 minutes until the berries pop. Strain out the pulp through a fine mesh strainer. Use a spatula to scrape pulp off the strainer and back into the pan. Put all the pulp back in the saucepan and mix with 1 cup of sugar. Bring to a boil and remove from heat immediately. Pour into a bowl or mold, and top with waxed paper to prevent a skin from forming on the top. Refrigerate overnight before using.
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