Cranberry Sauce

Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) cranberries
  • 3 oz. (90

Method

Boil the cranberries with 3 tablespoons of water for 5 minutes, rub through a moulin and reheat with the sugar. Mix the cornflour with 1 tablespoon of cold water, stir in the purée of cranberries, and bo