48 ounces cranberry juice
1 package cranberries
1 1/2 cups light corn syrup
3/4 cup sugar

Combine all ingredients in medium saucepan. Stir to dissolve sugar. Bring to full boil over medium-high heat. Reduce heat to medium and boil 30-40 minutes till reduced to 3 cups or so and thickened. Cover and store in refrigerator up to 1 week.