¾ cup sugar
2 teaspoons unflavored gelatin
⅓ cup water
2 cups Ocean Spray fresh or frozen cranberries
2 tablespoons lemon juice
1 teaspoon lemon peel
In a saucepan, mix together sugar and gelatin. Gradually add water; stir to dissolve sugar. Bring to boil over medium heat, stirring occasionally. Add cranberries, lemon peel and juice. Cook stirring until skins pop. Chill until thickened. Serve as a topping for cheesecake, crepes or ice cream. Makes 2 cups sauce.