A delicious cranberry sauce,or jelly:Carefully pick over and wash 1 quart of cranberries,place in a stew-pan with 2 cups of water;cook quickly a few moments over a hot fire until berries burst open,then crush with a potato-masher. Press through a fine sieve or a fruit press,rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in the stew-pan. Return to the fire and cook two or three minutes only. Long,slow cooking destroys the fine flavor of the berry,as does brown sugar. Pour into a bowl,or mold,and place on ice,or stand in a cool place to become cold before serving,as an accompaniment to roast turkey,chicken or deviled oysters.
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