cranberry sauce

Cranberry Sauce

1 cup (200 g) sugar

1 cup (255 mL) water

4 cups (1 12-oz package) fresh or frozen cranberries

In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

For those of you ex-pats who don't want to fork over an arm and a leg for a teeny-weenie jar of cranberry sauce I found that fresh cranberries are reasonably cheap at my local Monoprix so I just make the sauce from scratch. Easy-peasy!