Cranberry Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 365. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup sugar
- 1 cup water
- 2 cups cranberries (8 ounces)
Instructions
- In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently over medium-high heat for 3 to 4 minutes or till skins pop, stirring occasionally. Remove from heat. Serve warm or chilled with beef, pork, or poultry.
- Molded Cranberry Sauce: Prepare as above, except cook cranberry mixture for 13 to 16 minutes or till a drop gels on a cold plate. Pour into a 1 1/2-cup mold; chill till firm. Unmold.
- Almond Cranberry Sauce: Prepare as above, except substitute 1/2 cup honey for the sugar. Boil 8 minutes before adding cranberries. After removing from heat, stir in 1/4 cup apricot or peach preserves or orange marmalade and 1/4 cup toasted sliced almonds.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cranberry Sauce" by Veganbaking.net; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/31104779@N02/3617909597. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.