Combine berries and water in a heavy saucepan. Bring cranberries to a boil over
high heat. Reduce heat to low and simmer until all the berries are soft, 10 to 15
Line a large colander with 2 thicknesses of cheesecloth and suspend over a large
pot. Pour cranberries and cooking water into the cheesecloth-lined colander. Allow
to drain without mashing the berries or squeezing the cheesecloth for 10 to 12 hours.
Discard berries and cheesecloth. Add sugar to the cranberry juice and cook over
medium-high heat for 15 to 20 minutes.
Pour into sterilized jelly jars and seal with paraffin, if desired.
Makes 3 to 3 1/2 cups.
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