Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Cranberries > Cranberries



To preserve cranberries, allow them their weight in sugar; make a syrup of the proportions of half a pint of water to two pounds of the sugar; boil and skim it before you put the fruit in; then let them boil until clear. To make sauce to eat with roast fowls, put three-quarters of a pound of sugar to a pound of fruit.


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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

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