Cranberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cranberries |
| 2 | cups | Water |
| 2 | cups | White sugar |
Directions
Combien the cranberries and water in a large pot. Bring to a boil and cook, covered, for about 20 minutes, or until skins are popped. Add sugar. Stir ot dissolve. Return to a boil and boil rapidly for 5 minutes. Pour into hot sterilized jars. Seal. Will keep in refrigerator at least 4 months after opening. Makes about 4 half pints.
%%%%% CRANBERRY JELLY %%%%%
Press the cooked cranberries and water through a food mill, or sieve.
Add sugar and boil as above.
Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.