Cranberry Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. cranberries
  • ¼–½ pt. water
  • sugar to taste


Stew the cranberries till soft, using ¼ pt. water and adding more if needed. Rub the fruit through a hair or nylon sieve. Sweeten to taste. For economy, half cranberries and half sour cooking apples make an excellent sauce.

Serve with roast turkey, chicken or game.