Cranberry Sauce

I first made cranberry sauce last year after a frustrated attempt to find sauce in a supermarket near me that didn't contain High Fructose Corn Syrup. (I've since discovered that Ocean Spray puts out cans around Passover made with regular sugar that you can buy in the Kosher aisle, so I bought a few to have on hand)

My wand mixer is in storage at the moment while we have our house on the market so normally it comes out fully jelled and more even in consistency. This batch turned out more like a whole berry sauce. Still thick, but not quite as jelled as I usually make.

Cranberry Sauce:

1 standard sized back of cranberries washed and picked through to pull out stems

3/4 cup sugar

2 cups water

Put cranberries, 1/2 cup of the sugar, and the water into a saucepan and heat on medium heat. When berries start to "pop" and develop a ring of froth add the remaining 1/4 cup sugar. Simmer for about 10-15 minutes on low-medium heat using spoon to pop cranberries that havent split yet. When mixture is thick and sounds kind of like oatmeal cooking, remove from heat and let sit another 10 minutes. Using a wand or hand mixer, blend the mix well. Store in a glass container with lid and refrigerate.