Cranberry Sauce

Kat

400g cranberries
2 cups water
4 tablespoons muscavado sugar
appropriate spices & additions (see below)

In a saucepan, mix the water and the sugar over a low flame until they combine. You should have enough of this liquid to cover the cranberries. Make some more if you don't (about 2 tbs. of sugar per cup of water). Add the cranberries, and continue to heat over a medium flame, stirring occasionally, until they have all popped.
That's your basic cranberry sauce. To this you can add spices such as cinnamon, nutmeg, and cloves to taste (if you use whole spices as opposed to grated or powdered ones, I'd advise fishing them out before you put the sauce in jars). You can also add things like marmelade, lemon juice, orange juice, grated orange or lemon rind, and so on.

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