2 bags(12 oz each)  Cranberries
1/4 cup each  Sugar and or Splenda
1 medium or large pot

Makes about 1 quart of cranberry sauce



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  1. Get your cranberries.  There are very few places to pick your own, but most grocery stores sell the 12 oz bags. Look for firm berries with a dark color.
  2. Wash the cranberries.  Pour them in to a large bowl of cold water, and swirl them around, scoop them out with your fingers, feeling for any mushy berries, as you scoop. Discard any mushy, soft berries. Make sure they are ripe too.
  3. Cook the cranberries.  Put 2 inches of water (or cranberry or apple juice) in a pot, get it boiling and pour the cranberries in. Let them cook for about 10 minutes, stirring once or twice. You'll hear the berries popping, as they cook. Once half the berries are popped and the sauce feels mushy, it's done! It should take 10 to 15 minutes of cooking over medium-high heat.
  4. Sweeten the cranberry sauce.  Turn off the heat. Add sugar to taste. Start out with 1/4 to 1/2 cup of sugar or Splenda, as you prefer. If you don't plan to can any, you're done! Just serve warm or cold!

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