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Cranberry Sauce

1 quart cranberries 1 cup sugar 1 1/2 to 2 cups water Pick over the cranberries very carefully, wash, and cook in boiling water. Add the sugar, and cook slowly until the berries are soft and tender. The intense acidity of the berries may be partly obviated by first parboiling them just for five minutes. Then remove from fire, force through a strainer, and cool.