3 c. (1 pkg.) fresh cranberries
1 1/2 c. sugar
3/4 c. water
1/3 c. finely chopped pecans

Wash cranberries, drain. Add sugar and water. Cook uncovered over medium-low heat, stirring frequently until nearly all cranberries have popped.

Put cooked mixture through Foley food mill; or sieve utensil, until only pulp remains. Discard pulp. Add nuts, stir. Pour into mold(s). Refrigerate. Sauce becomes firm very quickly. Can be frozen. Serves 8.