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Preserved Cranberries


Wash your cranberries, weigh them, and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very little water, (about half a pint of water to a pound of sugar) and set it on the fire in a preserving kettle. Boil it nearly ten minutes, skimming it well. Then put in your cranberries, and boil them slowly, till they are quite soft, and of a fine colour.

Put them warm into your jars or glasses, and tie them up with brandy paper, when cold.

All sorts of sweetmeats keep better in glasses, than in stone of earthen jars. When opened for use, they should be tied up again immediately, as exposure to the air spoils them.

Common glass tumblers are very convenient for jellies, and preserved small fruit. White jars are better than stone or earthen, for large fruit.


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Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).

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