Cranberry Sauce

One quart cranberries,
two cups boiling water,
1 ½ to 2 cups sugar.

Boil sugar and water together for five minutes; skim; add the cranberries and boil without stirring (five minutes is usually sufficient) until all the skins are broken. Remove from the fire when the popping stops.

Strained Cranberry Sauce
If a strained sauce is preferred, cook the cranberries and water; then press through the strainer, keeping back the skins; add the sugar and finish the cooking as suggested.

Cook cranberries in porcelain-lined, enamelled or aluminum vessels -never in tin.