Cranberry Sauce - cooking recipe

Ingredients

by volume, 2 parts cranberries
by volume, 1 part water (or less)
by volume, one part unprocessed white sugar or tightly packed brown sugar

Preparation

Rinse berries and remove stems.
Place them in water, add sugar and boil them lightly until all berries have popped open. Stir frequently to make sure sugar doesn't stick to bottom of the pan.
Cook on medium heat and keep stirring until the sauce has thickened to your preferred consistency
Chill overnight in the refrigerator and serve cold or ladle the hot sauce into clean, hot jars and process pints in a boiling water canner for 15 minutes, half pints for 10 minutes.