Featured Historic Recipes
Cranberry Sauce
| This receipt was originally published in 1851 in Eliza Leslie’s Directions for Cookery (Henry Carey Baird, Philadelphia). | |
| Original Recipe: Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass 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 a marmalade when done. After you take them from the fire, stir in a pound of brown sugar. You may strain the pulp through a cullendar or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. | |
| Modern Adaptation: | |
| 1 pound cranberries 2-3 cups sweetening, sugar or molasses or a combination | |
| 1. Simmer cranberries over low heat, until soft, approximately 12-15 minutes. 2. Straining is optional. To remove seeds and skins, use a food mill or strain pulp through a very coarse strainer. Reheat before adding sugar or molasses. Use only about 2 cups of sugar or molasses if skins and seeds have been discarded. 3. Stir sugar or molasses into hot sauce and remove from heat when completely melted, about 2-3 minutes. Serve hot or cold. Yield: 6 cups | |
| Reprinted from Old Sturbridge Village Cookbook (Globe Pequot Press, 1995), with permission. |
More Featured Recipes
 Dried Apple and Cranberry Pie Gourd Soup Lemon Pudding Marlborough Pudding Mince Pies Potted Cheese Pounded Cheese Raspberry Charlotte Roasted Cheese |
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