1 12oz pack fresh cranberries (frozen or fresh), washed
1 Cup Water

Heat water to a boil. Add cranberries. Cook until cranberries “pop” their skins -takes about 5 minutes. This produces a very tart, liquidy sauce.

Cranberry-Mustard Sauce: Stir in two T. of ground mustard powder and 1oz of apple-cider vinegar to make a cranberry-mustard sauce for use with poultry

Sweetened Cranberry Sauce: Before adding cranberries, dissolve 4-5 packets of equal in the boiling water. With sweetener the sauce will gel if you cook it for 20-25 minutes and then chill it. It’s not quite as firm as commercial sauces that use sugar or corn syrup, but its not bad