Friday, November 21, 2014

Jellied Cranberries—from UP A COUNTRY LANE COOKBOOK, by Evelyn Birkby

Thinking of your Thanksgiving dinner plans? This year, try a cranberry sauce that doesn't come in the shape of a tin can from Up a Country Lane Cookbook, by Evelyn Birkby.

Jellied Cranberries

2 cups cold water
4 cups berries
2 cups sugar

Combine berries and water in saucepan and cook until the berries pop. Put through food mill or food processor. Combine pulp and sugar. Boil exactly 5 minutes. Pour into jars. Refrigerate for a short time, or freeze if you wish to store for longer period.

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