Cranberry and Apple Sauce

Ingredients

• To the desired amount of cranberries
• one-half as much peeled apples
• add sugar to taste

Method

1. 1

   Stew cranberries and apples together until tender.

2. 2

   Let cool before adding sugar to taste.

Nutrition per serving

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 81. The excerpt below is the record exactly as published.

Cranberry and Apple Sauce To the desired amount of cranberries add one-half as much peeled apples, cored and quartered, and stew together until tender. Then remove from fire and let stand until nearly cold before adding sugar to taste. It will not require nearly as much sweetening as when hot, and the apples impart a pleasant flavor, and also help to save sugar. If this sauce is rubbed through a sieve to remove the skins of the cranberries, it will be found to be a very pleasing as well as economical sauce to serve with meats of any kind. — [Mrs. E. B. L., Me. Cranberry Sauce (Jelly) Add 1 cup water to 1 qt cranberries and cook 10 to 15 minutes, then add 2 heaping cups sugar and cook 10 to 15 minutes longer. Rub through a sieve and pour into a mold wet in cold water. When ready to serve turn out on a platter. — [B. H. K., Me. Thin Cranberry Sauce Boil together 1 qt cranberries and 2 qts water, and when done add Vz cup sugar, and 1 tablesp flour or cornstarch moistened v/ith a little cold water. Cook 10 minutes longer and then rub through a sieve. — [Mrs. L. S., Minn. Grape Sauce To 1 cup stewed grapes, seeds and skins removed, add 1^4 cups sugar, 2 well-beaten eggs and 3 cups boiling hot water. Thicken a little with cornstarch and before removing from fire add lump butter about size of an egg, and 1 teasp vanilla flavor. — [Mrs. A. W. T., Mich. 128 FARM AND HOME COOK BOOK Rhubarb Sauce Wash the rhubarb (about 1 lb of it, if your family is small, for like apple sauce, it is better not to let it stand for any length of time), trim the tops, but do not peel as the red skins impart a fine flavor and color. Cut it up into pieces and to 3 cups rhubarb add 2 cups sugar but no water. Place on the back of the range until the sugar melts gradually and then cook slowly without stirring, until done. In this way the pieces will remain nice and whole. — [Mrs. C. C, N. Y. Strawberry Sauce Cream 1 cup sugar and V2 cup butter, and then add 1^ pt crushed strawberries, mixing all well together. Another way is to put 1 qt strawberries over the fire with 1 1/^ cups sugar and 2 tablesp butter. Stir constantly as it burns easily. — [M. W., S. C. Boiled Cider Sauce Cream % cup butter and 1 cup sugar, then stir in % cup boiled cider, a little at a time, and just before serving set the bowl containing this mixture in a kettle of hot water, but do not boil. — [Mrs. P. A. D., Ill* Plain Apple Sauce Pare, core and quarter 8 or 10 medium sized tart apples. Put them in a granite or porcelain lined vessel, add about 2 cups water, and cook until tender. Then add 1 cup sugar and cook 10 minutes longer, stirring occasionally to prevent scorching. Press through a colander, add a dash of cinnamon, and if served hot, add 1 tablesp butter. A few thin shavings of lemon peel may be cooked with the apples. — [Mrs. A. C, W. Va. Boiled Cider Apple Sauce Pare, core and quarter 1 lb of "sweets," if you have them. If not, use any good sweet apples. I do not weigh or measure for this sauce, but pour over the apples the boiled cider reduced with a little water until it has a mild and pleasant flavor. Add sugar to taste

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