Cranberry Kvass

• 1 pound cranberries
• 7 cups boiling water
• 1 cup

Crush the berries with a potato masher or the back of a wooden spoon. Pour the boiling water over them, then cover the container and let them stand undisturbed for 12 hours.

Strain the berries through muslin, but do not press down on the berries very much to extract more juice. To the clear liquid add the sugar, the cream of tartar and the yeast, which has been dissolved in a little of