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Bring cranberries and sugar to a simmer. Cook until berries have popped and have begun to thicken.
The sauce should coat the back of a spoon.
Strain through a fine mesh strainer. Use a spoon or spatula to help push through the sieve.
Strain through a fine mesh strainer.
Pour into a glass jar and refrigerate until fully chilled
To use, slide a knife around the jar and allow the jellied sauce to release from the jar.