Cranberry Sauce

CRANBERRY SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Norvell Estate in Fort Worth, Texas in 1982. 4 cups fresh cranberries 1 cup water 2 cups granulated sugar Rinse cranberries with cool water then remove stems and blemished berries. Heat water and sugar to boiling in large saucepan over medium heat stirring occasionally. Continue boiling 5 minute longer stirring occasionally until cranberries begin to bop. Pour sauce into bowl and allow to cool then refrigerate at least 3 hours.

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