Cranberry Sauce

Sauce aux Airelles

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


Wash the cranberries in cold water, and pick well, rejecting all those that float on top or are in any manner overripe and spoiled. Put them in a porcelain-lined saucepan, with one pint of water, and let them boil over a moderate fire, stirring occasionally with a wooden spoon, and mashing the fruit as much as possible. When the Berries have cooked about twenty minutes, remove the saucepan from