- 4 cups cranberries
- 4 cups water
- 5 cups granulated sugar
- 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.