Instructions: In a saucepan mix sugar and water, stir to dissolve sugar, add cranberries. Bring to boil, reduce heat, boil gently 10 minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate.

Makes about 2 1/4 cups.

TO MAKE JELLIED CRANBERRY SAUCE
Prepare as directed above. Before cooling, place a wire mesh strainer over a mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the ouside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 1 cup.

MICROWAVE DIRECTIONS: Combine all ingredients in a 3 quart microsafe casserole. Mix well, cover with wax paper (or lid to casserole). MW on HIGH for 5 minutes. Stir well. Cover and MW 5 to 7 minutes longer, until cranberries pop and sauce has thickened. Let stand covered until cool. Transfer to a serving bowl and chill for 3 to 4 hours.

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