4 c. fresh cranberries
1 c. water
2 c. sugar

Rinse cranberries. Place in heavy pot with water; cover and cook over moderate heat about 10 minutes, until soft. Strain fruit through sieve or jelly bag. Return juice to pot with sugar and boil rapidly to jelly stage (220 degrees on a candy thermometer). Pour into sterilized jelly glasses and cool to room temperature. Will keep in refrigerator for 8 weeks. Delicious when served on cranberry nut bread.