4 1/4 c. cranberries
1 3/4 c. water
2 c. sugar

Wash, sort, and stem berries. Boil berries and water together until skins burst. Press through sieve or food mill. Add 2 cups sugar to pulp and juice. Boil almost to jellying point. Pour, boiling hot, into sterilized jars, leaving 1/8 inch head space. Adjust caps and process 10 minutes. Makes about 2 pints.