Cranberry Sauce

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Ingredients

1. 3/4 c water
2. 1 1/4 c sugar
3. 1/4 t salt
4. 1 (12 oz) bag cranberries, rinsed and picked through

Instructions

1. Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.
2. Stir in cranberries; return to boil.
3. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
4. Transfer to nonreactive bowl, cool to room temperature, and serve.
5. Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

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