cranberry sauce

• 12 ounces frozen cranberries
• 12 ounces red currant jelly

1. Combine cranberries and jelly in a saucepan.
2. Bring to a boil, then reduce to a simmer.
3. Cook until cranberries have burst and liquid has been reduced to a syrup, stirring occasionally.
4. Refrigerate covered until ready to serve.

cranberries, currant jelly

Taken from www.food.com/recipe/cranberry-sauce-77591 (may not work)