Title: Cranberry Sauce (White House Cookbook, 1929)
Categories: Condiment
Yield: 1 Batch

Text only

One quart of cranberries, two cupfuls of sugar and two cupfuls of water. Wash the cranberries, then put them on the fire with the water, in a covered saucepan. Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

From The White House Cook Book (1929 ed.) MM format by Dave Sacerdote

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