Directions:
Wash cranberries; drain. Combine sugar and water in a large saucepot.
Boil 5 minutes. Add cranberries. Continue boiling wintout stirring,
until skins burst. Ladle hot sauce into hot jars leaving 1/4 inch
headspace. Adjust two-piece caps. Procss 10 minutes in a boiling-water
cannner. Yield about 6 pints.
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