Cranberry Sauce

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg cranberries
  • 8 oz/225


Put the cranberries, chopped onions and water into a pan, cover and simmer for 30 minutes until the cranberries are soft. Put through a sieve and return purée to pan. Stir in the sugar, vinegar, spices and salt, and simmer for 20 minutes. Put into hot bottles, seal and sterilize for 30 minutes in a water bath.