1 qt. cranberries (washed and stemmed)
1 c. water

Bring water to boil and add cranberries. Cook until most all cranberries have popped. Add 2 cups of sugar. Cook and stir until all sugar is melted and mixture is just beginning to boil. Pour into canning jars. If keeping for months, seal with paraffin. Do not need to seal with paraffin if you will be using cranberry sauce within 2 to 3 months. Refrigerate after opening.