Cranberry Sauce
| Description: | Make this Thanksgiving favorite |
| Needed: |
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| Instructions: | "Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. The require a great deal of stewing, and should be like a marmalade when done. After you take them from the fire, stir in a pound of brown sugar. You may strain the pulp through a cullendar or sieve into a mould, and when it is in a firm shape send it to table on a glass dish." Modern Method: Simmer cranberries over low heat, until soft, approximately 12-15 minutes. Straining is optional. To remove seeds and skins, use a food mill or strain pulp through a very coarse strainer. Reheat before adding sugar or molasses. Use only about 2 cups of sugar or molasses if skins and seeds have been discarded. Stir sugar or molasses into hot sauce and remove from heat when completely melted, about 2-3 minutes. Serve hot or cold. Hearth Method: Follow Step 1 in the Modern Method recipe, using a large hanging kettle over a slow fire. Follow steps 2 and 3 in the Modern method recipe. Yield: 6 cups |
| Credit To: | From Eliza Leslie's Directions for Cookery, Philadelphia: Henry Carey Baird, 1851. Reprinted from the Old Sturbridge Cookbook, Copyright 1995, published by the Globe Pequot Press |
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