Cranberry Sauce

This receipt was originally published in 1851 in Eliza Leslie’s Directions for Cookery (Henry Carey Baird, Philadelphia).

Original Recipe

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. They 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 Adaptation

1 pound cranberries
2-3 cups sweetening, sugar or molasses or a combination

1. Simmer cranberries over low heat, until soft, approximately 12-15 minutes.
2. 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.
3. Stir sugar or molasses into hot sauce and remove from heat when completely melted, about 2-3 minutes. Serve hot or cold.

Yield: 6 cups

Reprinted from Old Sturbridge Village Cookbook (Globe Pequot Press, 1995), with permission.