1 lb (4 cups) fresh cranberries
3/4 cup water
Brown sugar (to taste)
On medium heat, bring cranberries and water to a boil in a deep, uncovered sauce pan. When the berries start popping, reduce heat to minimum and start adding brown sugar 1 Tablespoon at a time, stirring after each addition. Cook at lowest heat, uncovered for at least 3 hours, until blend starts gelling. Taste for sweetness, adding as much sugar as you like, according to your taste. If you feel that the sauce is getting too thick, too fast, add a little bit of water until you get the "jam" consistency. There is no need to add pectin, as cranberries are very rich in pectin.
You can use this jam for cooking as well as with bread and crackers.