Cranberry Sauce Recipe

Our fathers most admired their _sauces sweet_,

And often asked for sugar _with their meat_.

KING.

Wash a quart of ripe cranberries, and put them into a pan with just

about a teacup of water; stew them slowly and stir them frequently,

particularly after they begin to burst. They require a great deal of

stewing, and should be like marmalade when done. When they are broken

and the juice comes out, stir in a pound of white sugar. When they are

thoroughly done, put them into a deep dish, and set them away to get

cold. You may strain the pulp through a cullender or sieve into a mould,

and when it is a firm shape send it to table.

Cranberry sauce is eaten with roast fowl, turkey, &c.