Cranberry sauce
1 cup sugar
1 cup water
1 12oz package cranberries
Mix sugar and water in a deep skillet; heat just until boiling, stirring frequently to ensure sugar is dissolved. Add cranberries to pan; continue to boil for about 12 minutes, stirring frequently to ensure even cooking. (NOTE: individual cranberries may explode during cooking.) Pour mixture into blender with metal or glass carafe (caution: mixture is HOT and sticky; use heat-resistant scraper). Process until smooth. Pour into glass bowl or other serving dish (caution: mixture is HOT and sticky; use heat-resistant scraper). Cover with paper towel and allow to cool at room temperature, then refrigerate (if desired) before serving.
This is basically the recipe off a bag of Ocean Spray cranberries, the one for Jellied Cranberry Sauce, except it's put in a blender instead of strained. The flavor is similar to (though richer than) a typical jellied sauce, though the texture is much different. For years I could only get this at holidays when my grandmother would make it, until one year when she had me make it instead. Now I make it frequently. I think I'll go make some now.