Homemade Fresh Cranberry Sauce

For decades at family Thanksgiving dinners I politely ate a tablespoon of canned cranberry sauce that had been served by sliding the can shaped gelatinous mass of "jellied" sauce onto a serving dish meant for a banana split. One year while shopping for Thanksgiving dinner, I picked up a fresh bag of Ocean Spray cranberries and turned it over. There was a recipe that seemed astoundingly easy. And since *I* didn't like cranberry sauce anyway, I thought "Why not?". Well, let me tell you, I like cranberry sauce now! I never went back, and this has been my "go to" recipe every Thanksgiving for over a decade. It's healthier for you, tastes wonderfully fresh (because it is!) and is a much more elegant table display. ~~~Lynne


Ingredients
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions
1) Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. (Note: sometimes a few cranberry's will explode like a popcorn kernel, so don't let your face get too close, those berries will be HOT!)

2) Cover and cool completely at room temperature. (Note: I pour the cranberries into the serving bowl while they are hot, it makes for a smoother serving display as opposed to spooning it into a bowl in chunks.) Refrigerate until serving time.

Prep time: 5 minutes plus cooling, Cook time: 15 minutes, Servings: 2 1/4 cups