Cranberry Jelly

2 c cranberries
2/3 c water
3/4 c sugar

Look over the cranberries, removing any stems and soft berries. Add the water and cook until the skins have burst and all the berries are soft.

Press through a strainer, removing all the pulp. Add the sugar to the pulp, and cook until the mixture is thick, stirring occasionally to prevent sticking. When the jelly stands up on a plate it is done. Pour into moulds (preferably of china or glass) which have been wet with cold water.

Makes three portions