Cranberry Sauce #1, refrigerated
Source of Recipe
From Miss Leslie's Directions for Cookery by Eliza Leslie, 1851
List of Ingredients
Cranberry Sauce #1, refrigerated
1 quart cranberries
1/2 cup water
1 pound brown sugar
Wash ripe cranberries, and put them into a pan with about a wine glass full of water.
Stew slowly, and stir frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done.
After you take them from the heat, stir in a pound of brown sugar.
When they are thoroughly done, put them into a deep dish, and set aside to chill.
You may strain the pulp through a colander or sieve into a mould, and when it is firm, set on the table.
Taste it when it is cold, and if not sweet enough, add more sugar.
Cranberries require more sugar than any other fruit, except plums.
Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.
Recipe
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