Cranberry Sauce

12 oz fresh cranberries

3/4 cup sugar

3/4 cup water

Wash cranberries in a large colander, sorting out any spoiled or bruised berries. Set aside to drain.

Combine sugar and water in a medium saucepan. Stir to dissolve sugar. Bring to a boil.

Add cranberries to the pot and return to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes, or until mixture begins to thicken. If you’d like a smoother texture, puree with a stick blender while still warm; sauce will thicken considerably as it cools.

Cool completely and refrigerate in an airtight container.