Cranberry Sauce

1 ½ cups water

½ lb. frozen or fresh cranberries

1 cup sugar

1/8  t. salt

In a medium saucepan, bring the water to a boil over moderately high heat.  Add the cranberries and let boil, stirring occasionally for 20 minutes. 

Puree the cranberries in a food processor or blender.  Strain and press the fruit firmly to get all the juice and fruit puree.  Pour the puree back into the pan and cook over low heat, stirring frequently for 3 minutes.  Add the sugar and salt and cook until the sugar dissolves, about 2 minutes.  Pour the jelly into a bowl and refrigerate until set.