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cranberry-sauce




Source of Recipe


linda K. Leone -Nov 1967


List of Ingredients




2 bags of fresh cranberries (15 oz each)
2 C boiling water
1 1/2-2 C sugar
up to 1 orange (opt) or pink grapefruit (opt) or lemon (opt) peeled, segmented and seeded
1/8 tsp ground cloves
1 T unflavored gelatin





Recipe



Put the contents of 2 bags of cranberries in a pot of 2 C boiling water, with the cloves,
and wait until the skins pop for the majority of the berries.

Process the cooked cranberries, gelatin and citrus in a food processor or blender to a puree. Sweeten to taste. In a mold or bowls, let cool at room temperature, then transfer to fridge until ready to use. (pint canning jars can be used if saving some for Christmas).