Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • ½ lb cranberries
  • a slice of lemon peel
  • the juice of a


Put the cranberries in a pan with only sufficient water to moisten the bottom, put in the lemon peel and the sugar, and simmer very slowly with the lid on for about 40 minutes, by which time the fruit will be pulpy. Beat in the butter, squeeze over the lemon juice, and once it has cooled the sauce is ready.