Wisconsin's Finest Cranberry Syrup

Wisconsin is famous for more than being "The Dairy State." We are also one of the largest producers (in the world) for the humble cranberry. Here--thanks to Frances Bissell, and her *Preserving Nature's Bounty*--is an ode to the Queen of Thanksgiving dinner.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 2 one-pint jars

Ingredients

• 2  lbs cranberries (fresh or frozen)
•  water, see recipe
• 3  cups sugar

Directions

1. In a large sauce-pan, cover berries with water, simmer until berries pop and are very soft.
2. Squash berries with potato masher to extract as much juice (and flavor!) as possible.
3. Cool for a few minutes, then strain berries through cheesecloth/jelly bag (use clothes pins to clip cheese cloth to a footed colander). Squeeze and force juice through the cloth.
4. Measure liquid, add water to get a reading of 3 1/3 cup.
5. Pour liquid back into the pan, stir in 3 cups sugar; simmer until sugar dissolves.
6. Bring to a boil, remove from heat; cool slightly, then pour into hot glass bottles; seal; process in a boiling water bath for 15 minutes (for sea level).
7. Label bottles, store in cool dark cabinet.
8. Use within a year.
9. USES: cranberry-flavored cocktails (Cosmopolitan), over ice-cream, as a non-alcoholic cooler (splash with 7-Up or Sprite); add to smoothies or slushies.
10. YUM!