1 cup evaporated cane juice
12 oz fresh or frozen cranberries
Bring water and ECJ to a boil in a small saucepan. Add berries and return to a boil. Reduce heat and cook, stirring frequently, at a soft boil for 10 minutes, or until berries begin to pop and the sauce begins to thicken. Remove from heat, pour into a bowl and let cool at room temperature. Serve at room temperature or chill until needed.