4 c. fresh cranberries
1/4 tsp. salt
1 c. water
2 1/2 c. sugar
1/4 tsp. baking soda

Put all in a pot. Bring to boil over medium heat. Cover and simmer 15 minutes. Do not remove lid while cooking. Cool covered. Put in jars. Screw down lids and store in refrigerator. Cranberries appear candied and retain the shape and color.