Cranberry Butter
Contributed by Diane S.

4 cups fresh or frozen cranberries, thawed
1 cup water
2 cups sugar

Combine cranberries and water in a saucepan; bring to a boil over medium
heat, stirring often. Reduce heat, and simmer 5 to 10 minutes or until
cranberries pop. Remove from heat.

Pour mixture through a large wire-mesh strainer into a bowl, pressing the
back of a spoon against the sides of the strainer to squeeze out pulp.
Discard remaining skins in strainer.

Return cranberry mixture to saucepan; stir in sugar. Bring to a boil over
medium heat, stirring constantly, until sugar dissolves. Pour at once into
hot sterilized jars, filling to 1/4 inch from top. Cover at once with me
tal lids, and screw on bands.

Store in refrigerator up to 3 weeks or freeze up to 1 year. Serve with pork,
ham, or turkey or over cream cheese with crackers or gingersnaps. Yield: 5
half-pints.