If fresh cranberries are not available, frozen will work just as well.
Source: Martha Stewart Living, December/January 1999/2000
Yield Makes 3 3/4 cups
6 cups cranberries
1 cup sugar
1 cup golden raisins
Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.