Cranberries have gained in popularity in juices and salads and as a dried fruit, but the real reason God made cranberries was so we could put it in a sauce and daintily eat it with turkey on Thanksgiving Day!
2 cups water
2 cups sugar
4 cups cranberries
Combine water and sugar in a large saucepan. Bring mixture to a boil - stirring all the while. Boil for about 5 minutes. Then add the cranberries. (A sixteen ounce bag of cranberries will make four cups.) Get the liquid to boiling again. The mixture should boil another five to six minutes. The object is to get all of the skins to break open and release their tangy flavor into the mixture.
You can serve this sauce warm or chilled. Traditionally, it is served cold, which is a good thing because this means that you can make it a day or two before the big meal, leaving time open for other important matters (the turkey, and your company).
If you decide that you want to mold your sauce, then you will have to continue the boiling process from where we left off, above, for about 10 minutes. You can test for "moldability" by dipping a bit on a cold plate. If it gels, you are ready to pour the sauce into a mold. You will need to refrigerate for several hours until the sauce is firm. Then you may flip the mold over on a flat plate to produce your cranberry masterpiece.
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