Recipes > Sauces & Spreads > Cranberry Sauces > Cranberry Sauce

Cranberry Sauce

(Roast turkey, chicken, mutton)


  • 1 quart of cranberries
  • 2 cupfuls of sugar
  • 2 cupfuls of water


Pick over the berries carefully and wash in cold water. Put them in a porcelain-lined or granite-ware saucepan, with enough water to cover them. Cook until tender; then add the sugar, and remove as soon as the sugar is dissolved. It may be served hot or cold. If thoroughly cooked the skins improve the sauce. If strained and put in a mold to cool, it becomes a jelly. If the berries are carefully selected, and boiled slowly without being stirred, they will retain their shape, and the sauce will be clear and transparent.


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The Century Cook Book (1901).

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