Ingredients:
4 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 grated orange rind (optional)

Preparation:

1. In a large saucepan bring water to a boil, add in the sugar, stirring to dissolve completely.
2. Add in cranberries; return to a boil, cook on low heat for 10-15 minutes or until the cranberries pop.
3. Remove from heat. Stir in orange rind. Let cool at room temperature, then refrigerate.

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Ingredients:
1 quart (1 pound) cranberries
2 cupfuls water
2 cupfuls sugar
salt

Preparation:

1. Pick over and wash the cranberries.
2. Cook them in water until they are soft and the skins are broken.
3. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.

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Ingredients:
highbush cranberries (picked in the yellow stage when they are just turning red)
water
sugar

Preparation:

1. Place cranberries in a heavy saucepan. Add just enough water to cover. Bring the berries and water to a boil and simmer until berries are soft.
2. Crush the berries. Strain the juice in a cheesecloth-lined sieve. Discard berries and cheesecloth. Add 1 cup sugar for each 1 cup of juice. Allow it to boil up. Boil rapidly until jelly stage is reached.
3. Skim and pour into sterilized jelly glasses. Cap with hot sterile lids. Process in hot water bath for 10 minutes.

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Preparation:

1. Cook the cranberries and water slowly, until soft.
2. Force through a sieve, and add the sugar, lemon juice, and salt. When cool, freeze.
3. Serve with roast chicken or turkey, or as a dessert.

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Preparation:

1. Chop 2 cups of cranberries very fine and add 1/2 cup of seedless raisins 1 cup of brown sugar.

 

2. Place in the mixing bowl 1 and 1/2 cups of flour 1/2 teaspoon of salt 1 teaspoon of baking powder. Stiffen to mix and then rub in 3 tablespoons of shortening and work to a dough with one-half cup of cold water.

 

3. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth.

 

4. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain.

 

5. Serve, cut in inch-wide slices with sweetened cranberry sauce.

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Preparation:

1. Cream butter, add flour, then sugar and cranberries.

 

2. Put mixture in raw crustand bake with top. Cook 30 minutes in slow oven.

 

Mary Bashford

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Preparation:

1. To make it boil a quart of cranberries with two cupfuls of water until soft, add two cupfuls sugar, stir until dissolved, let cool, add the juice of one or two lemons and freeze. This may be sweeter if desired.

 

2. Serve in sherbet glasses. This is often used at a Thanksgiving course dinner to serve after the roast.

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Ingredients:
1 quart (1 pound) cranberries
1 cupful water
2 cupfuls sugar
salt

Preparation:

1. Prepare and cook the cranberries in water, as for Cranberry Sauce.
2. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water.
3. Set aside to cool and stiffen.

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Ingredients:
8 slices bread, toasted
8 tbsp cream cheese
8 tbsp prepared old fashion cranberry sauce or highbrush cranberry jelly
16 slices leftover turkey
8 tsp mustard
8 tsp mayonnaise

Preparation:

1. Spread 8 slices of bread with the cream cheese. Then spread with the cranberry sauce. Place 2 slices of turkey on each bread slice; spread mustard over the turkey.

 

2. Spread remaining bread slices with mayonnaise and top sandwiches with them. Cut in half.

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