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Add all ingredients to a medium pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 6-8 minutes. Stir the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped.
Use a fork or potato masher to pop the remainder of the cranberries, if desired. Let cool completely before serving as desired; leftovers will keep in the fridge for up to one week.