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First, cranberries can be stored in the freezer...
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So, rinse them under lukewarm water using a strainer or colander.
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Now, you're going to need pot holders & oven mitts:
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The pot holders are for when the cranberry sauce is done,
so I recommend placing 2 of them on top of each other for additional protection...
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Of course, you're also going to need a container w/a lid to store this in later, so...
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The oven mitts are to protect yourself while cooking
(hot sugar is worse than oil, cheese, boiling water, etc.)
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In addition, keep a paper towel nearby to immediately wipe off any sauce that splatters onto the stove
(easier to remove when its still hot)
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Place the sugar in a medium-sized pot on a smaller burner on your stove & turn the heat on high...
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Then add the water and stir using a wooden ladle
(plastic might actually melt, and metal against metal is not good)
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Next, add the cranberries and stir...turn the heat down to medium when it starts to boil!
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Continue strirring & blotting up bits of the sauce on the stove using your paper towel:
The cranberries tend to 'burst' open in order to turn into a sauce...
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After 15-20 minutes the cranberries should be done:
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Go ahead and turn the heat off & carefully pour into the bowl...
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You can clean the pot & ladle as well as wipe down the stove now
(while the cranberry sauce cools...)
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In fact, it will take approx. 2 hours for it to cool,
then it should be chilled for at least a few hours before serving...
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For this reason, I usually prepare this the day BEFORE Thanksgiving, Christmas, etc.
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