Cook the cranberries only until they “pop,” but no longer. Adding any amount of cooking time will make them bitter.

• Boil together the sugar and water for 5 minutes.

• Add the cranberries and boil without stirring until the skins burst.

• Pour boiling hot sauce into sterilized jars, leaving ½ inch of head space. Run a rubber spatula around the inner side of the jar to remove any air bubbles.

• Seal and process for 10 minutes in a boiling water bath.