Cranberry Butter

Three pints cranberries,
½ cup water,
2 cups sugar.

Cook the cranberries and water until the skins of the fruit are broken; then press through a sieve, and cook this pulp until it becomes quite thick; add the sugar and cook for ½ hour over a very gentle fire, stirring constantly. When slightly cool turn into jars, and cover closely. This makes a delicious and healthful spread on hot biscuits, bread, buttered toast, or cake.