Ingredients:

• cranberry
• water
• sugar

Directions:

Wash cranberries; drain. Combine an equal measure of cranberries and water in a large saucepot. Bring to a boil. REduce heat; cook until cranberries burst. Stain juice through a damp jelly bag or several layers of cheesecloth. For a greater yield, twist the end of the bag until all juice is extracted. Add sugar to yur taste. Bring juice jut to a boil. Ladle hot juice into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process pints an quarts 15 minutes in a boiling water canner. If you prefer a clear juice let the juice stand for 24 hours in refrigereator . Ladle juice from the pan, being carfeul not to disturb the sediment. Proceed as stated above.