Cranberry Sauce

Ingredients

• half as much sugar as cranberries
• half as much water as sugar
• cranberries

Method

1. 1

   Measure half as much sugar as cranberries and half as much water as sugar.

2. 2

   Cover and cook for 10 minutes, then set aside to cool.

3. 3

   Alternatively, cook the cranberries in the water for about 5 minutes or until they burst, then add the sugar and boil gently for about 10 minutes with the cover on.

4. 4

   The sauce should set into a jelly when cold.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 116. The excerpt below is the record exactly as published.

half as much sugar as cranberries and half as much water as sugar. Cover and cook 10 m, and set aside to cool. Long cooking makes a bitter sauce. Another method is to cook the cranberries in the water for about 5 m or until they burst, then add the sugar and boil gently for about 10 m, with the cover on. The sauce should set into a jelly when cold and the skins should not be tough. Cabinet Pudding Sprinkle the bottom of a 2 pt. square mould with chopped fruit (raisins, currants, and citron), then add slices of stale sponge cake and if desired a sprinkling of ground cinna- mon and clove. Alternate these layers using ^ c of fruit. Beat 2 eggs lightly, add ^ t salt, i T melted butter, and I pt. of milk; pour over the ingredients in the mould, 210 LESSONS IN COOKING and let stand i h, then steam i>4 h. Serve either plain, or with custard sauce or with currant jelly. Preparing the Meal About 3 h before dinner prepare the duck and place in the oven. Then make the Cabinet Pudding and set aside for an h before steaming. Cook the Giblets and then make the Cranberry Sauce

Cook this with the app: pantry check, scaling, and the assistant.