Cranberry Sauce

Ingredients

• 1 qt. cranberries
• 1^ C. sugar
• 1-^ C. boiling water

Method

1. 1

   Pick over and wash berries.

2. 2

   Add sugar and boiling water and boil ten minutes.

3. 3

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 58. The excerpt below is the record exactly as published.

cranberry sauce in connection with roast turkey or roast chicken, just as we associate baked apples with pork, and currant jelly with roast lamb. The acids of these fruits are said to aid in the digestion of the fat in the meat. Cranberries may also be used for dessert in pies, puddings and ices, or the stewed fruit may be served with cake. LABORATORY EXERCISES. Cranberry JeUy. 1 qt. cranberries 1^ C. water 2 medium sized apples 2 C. sugar 1. Pick over and wash cranberries also wash, pare, core and slice apples. 2. Add water and boil until berries and apples are sdft, then strain. CRANBERRIES 283 3. Add sugar to fruit juice and cook until a little dropped oil a cold saucer will harden like jelly. 4. Turn into a mould which has been wet in cold water. 5. When ready to serve, turn out of mould into serving dish. Cranberry Marmalade. 1 qt. cranberries 1^ C. water 2 medium sized apples 2 C. sugar 1. Pick over and wash cranberries, also wash, pare, core and slice apples. 2. Add water to berries and apples then cook until every berry has burst. 3. Add sugar and boil until it will drop in a thick drop from the spoon, or until a little dropped onto a cold saucer will harden like jelly. 4. Pour into molds wet in cold water. Note.— J''or filling cranberry pies, make the same as cranberry marmalade, only do not cook it as long after the sugar is added. Cranberry Sauce. 1 qt. cranberries 1^ C. sugar 1-^ C. boiling water

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