So I'm making homemade cranberry sauce for the first time. It says "

Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat.

So it's been 15 minutes and maybe one cranberry has popped. How many should burst—all of them? 50%? Also my stove is shit and I can't keep a flame constant without monitoring.

ETA: I ended up putting more water in and cooking it until 75% of cranberries were deflated/burst (I think the pectin in the pears made it jell pretty quickly). It is now cooling on the stove. I'll taste it and let you know.