4 cups cranberries -- fresh or frozen
2 1/2 cups sugar

Wash cranberries and pat dry with towel. Spread in 1 layer on jelly roll pan. Sprinkle with sugar as evenly as possible. Cover tightly with aluminum foil. Bake at 325 degrees for 1 hour. Cool slightly. Store in glass jar in refrigerator.

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NOTES : Use as confection, ice cream topping, in fruit cup or as a cake decoration.