Sunday, November 15, 2009

Cranberry Sauce

Pick over and wash three cups cranberries. Put in a stewpan, add one and one-fourth cups sugar and one cup boiling water. Cover ad boil ten minutes. Care must be taken that they do not boil over. Skim and cool. Boston Cooking-School Cook Book, by Fannie Merritt Farmer, page 476, Boston, Little, Brown and Company (1896)

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