No. 35.—Cranberry Sauce

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Wash and pick a quart of cranberries; put them into a stew-pan, with a teacupful of water, and the same of brown sugar; cover the pan and let them stew gently for one hour; then mash them smooth with a silver spoon; dip a quart bowl in cold water, pour in the stewed cranberries, and leave till cold. Serve with roast pork, ham, turkey or goose.