I needed whole berry cranberry sauce for an appetizer recipe I was making and didn't have any in the pantry. I found this recipe and made it. It was good, just a bit thinner than the canned version.

Whole-Berry Cranberry Sauce

Food.com

1 lb fresh cranberries (Beth used 12 oz bag)

1 cup water

1 cup sugar

Combine all ingredients in a medium saucepan.

Bring to a boil, cover, then turn to medium heat.

Continue cooking until all the berries pop.

Remove from heat and let cool.

Refrigerate until cold, or serve warm.