Cranberry jelly is delicious served with game and roast meals or as a spread for bread and toast. Try Cranberry jelly with French toast for breakfast, and with cream cheese and crackers with after-dinner coffee.

2 pounds (8 cups) cranberries
3 cups water
sugar

Cook cranberries in water until soft. Strain juice through a jelly bag.

Measure juice and allow 1 cup sugar for each 2 cups. Heat juice to boiling point, add sugar and stir until dissolved. Cook rapidly for 5 minutes, or until a drop jells on a cold plate (220°F).

Pour into sterilized jars, porcelain or crockery molds and cover with paraffin wax.