Traditional cranberry sauce

If you are not a fan of the crazy cranberry chutneys like I am, here is a more traditional cranberry sauce / jelly.

2 bags cranberries
2 1/2 c water
2 1/2 c sugar
1t pectin

Bring cranberries and water to a boil and cook for 20 minutes.
Strain pulp as much as possible (as in almost break your wooden spoon, or in my case, literally break your wooden spoon and send bright burgundy sauce flying all over your kitchen)

Put the juice back on the stove and cook for about 3 minutes to let it thicken.
Add the sugar and pectin. Cook for 2 more minutes.

Grease your mold VERY well, and fill with the jelly. Chill and turn out.