I. Wash and pick over:

Place in a saucepan and add:

Bring to a boil over medium-high heat, cover, reduce the heat, and simmer until the skins burst, 3 to 4 minutes. Put the berries through a food mill, or puree in a blender or food processor. Transfer the puree to a saucepan and stir in:

Bring to a rolling boil and immediately remove from the heat.

II. JELLIED CRANBERRY SAUCE

Proceed as for I and boil the sauce for an additional 5 minutes. Skim any scum or foam from the surface of the sauce and strain through a medium-mesh sieve into a 4-cup mold coated with cooking spray. Cover and refrigerate until firmly set, at least 4 hours or overnight. To unmold, submerge the bottom of the mold in warm water just long enough to encourage the sauce to release. Invert onto a serving plate.