Add one tea-cupful of water to a quart of cranberries, and put them over the fire. After cooking ten minutes, add two heaping cupfuls of sugar, and cook about ten minutes longer, stirring them often. Pour them into a bowl or mold, and when cold they can be removed as a jelly. The berries will seem very dry before the sugar is added, but if more water is used they will not form a jelly.