November, 1895

A Thanksgiving dinner without cranberries seems incomplete.  Following are a few recipes:

Cranberry Roll

Stew a pint of cranberries in sufficient water to keep them from burning. Make very sweet, strain and cool.  Make a paste, and when the cranberry is cold, spread it on the paste about an inch thick, roll it, tie it close in a cloth.  Boil two hours and serve with sweet sauce.

Cranberry Jelly No. 1

Put one quart of cranberries which have been carefully picked over to boil in one pint of water.  Have ready in a bowl one pint of white sugar.  When the cranberries are perfectly soft, mash them while hot through a colander into the bowl which contains the sugar, and stir until the sugar is dissolved.  Then pour into molds and set in a cool place for at least twenty-four hours.

Cranberry Jelly No. 2

One quart of cranberries, boiled until soft in a half a cup of water, strain and boil with a pound of granulated sugar about three-quarters of an hour.  Set away to harden.

Cranberry Sauce No. 1

One quart of cranberries, one pint of water, one pint of sugar (granulated).  Boil thirty minutes.

Cranberry sauce No. 2

Three pints of cranberries, one and one-half pints of sugar, one pint of cold water.  Put all together in a saucepan.  When it begins to boil well, let it boil eight minutes; do not stir after it boils, and do not strain.

Cranberry and Raisin Pie

Two cupfuls of cranberries, one cupful of raisins, two cupfuls of sugar.  Chop berries and raisins fine.  Add one cupful of cold water and bake in two crusts.

Never-Failing Cranberry Jelly

One quart of cranberries, two cupfuls of cold water.  Let boil ten minutes; add two cupfuls of sugar; let boil ten minutes.  Strain.  It will soon harden.

Mrs. C.J. Petty (1895, November). Cranberries. The Ladies World, Vol. XVI(11), 8. Retrieved from http://victoriantimes.us/antique-recipes/cranberries

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