Gelled Cranberry Sauce

Boil sugar and water in a large saucepan. Add cranberries and boil until most of them pop, stirring occasionally. Stir and mash so all of them pop. I use a potato masher. With a spatula push cranberries through a mesh strainer into a large bowl, scraping the extra sauce off the underside of the strainer. Spray your mold or bowl with vegetable oil. Pour the sauce into the mold and let cool completely, usually 2 hours, before refrigerating overnight. I usually set the mold in warm water for a few minutes to loosen the edges before inverting it onto a pretty platter.