4 c. cranberries
2 c. water
2 c. sugar
1 c. raisins
1 c. chopped walnuts

Boil cranberries and water together until the skins of the cranberries pop. Add sugar and raisins and boil another 10 minutes. Stir in walnuts. Pour into jars and refrigerate. Makes about 6 cups. This sauce may also be poured into sterilized jars and sealed.