Made the same way as jam so it keeps, this is a quick and easy tasty recipe.  Makes approx 3 jam jars.

600g fresh cranberries
700g granulated sugar

Rinse the cranberries and place in a pan with approximately 100ml water.  Cover the pan and simmer until the cranberries start to pop.  Once the cranberries have stopped popping remove the lid and add the sugar, stirring thoroughly.  Do not replace the lid.  Simmer gently until the sugar has dissolved and the liquid has reduced.  At this stage the setting point of the sauce needs to be tested.  To do this put a teaspoon of sauce on a cold plate and leave for a few minutes.  Push the sauce with your finger and if it wrinkles it is ready to be put in jars.  If the setting point hasn’t been reached simmer for a few more minutes and retest.  Pot into sterilised jam jars.