Cranberries with Mint

My absolute favorite way to prepare cranberries. This recipe is based off one I saw in a Williams Sonoma catalogue.

Cranberries with Mint

2 C sugar

2 C water (boiling)

4 C cranberries

1 C water (boiling)

bunch of mint leaves

Place mint leaves in a fine strainer and over a bowl. Pour the boiling water over the mint leaves, pushing the mint leaves down to get all the flavor.

Let water cool.

In a medium saucepan, combine mint water and sugar. Bring to a boil. Reduce heat and partially cover. Sauce will thicken within a half hour.

Remove from heat and let cool (thickens even more).

Place in the refrigerator.