MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Whole Berry Cranberry Sauce
  Categories: Condiment, Ceideburg 2
       Yield: 1 servings
  
      12 oz Fresh or frozen cranberries
       1 c  Sugar
   1 1/4 c  Water
            Juice and grated rind of 1
            -orange
  
   Wash cranberries and pat dry.  In a 2-quart saucepan combine sugar,
   water, orange rind and juice.  Cook, stirring over medium heat, until
   sugar dissolves.  Add cranberries to sugar syrup, bring to a boil,
   and cook until cranberry skins start to break or pop, about 1 minute.
   
   Remove cranberries from the heat and pour into a 3-cup bowl or
   storage jars with lids, to cool.  Sauce can be stored, covered, in
   the refrigerator for up to 10 days, or placed in airtight jars in the
   freezer for up to 3 months.  (Leave 1/2-inch space between sauce and
   jar lid.)
   
   Posted by Stephen Ceideberg; December 13 1991.
  
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