Cranberry Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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This is one of the most popular sauces in America, particularly for poultry. Put 1 lb. of well-washed cranberries in an enamel saucepan in 1 pint of boiling water, and simmer for 20 minutes, crushing the berries with a spoon. Remove the saucepan from the fire and stir in ½ lb. of sugar. Replace on the fire and simmer for another 15 minutes. Pour the sauce into a basin, without straining, and let it stand in a cool place for at least 12 hours before using.