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CRANBERRY SAUCE(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)
To one pint of cranberries take one and one-quarter cups of water.
Put the cranberries on with the water and cook until soft; strain
through a cloth; weigh and add three-fourths of a pound of sugar to
every pint of juice. Cook ten minutes; pour into molds and set aside to
cool. Serve with poultry, game or mutton.
CRANBERRY SAUCEA delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in
the following manner: Carefully pick over and wash 1 quart of
cranberries, place in a stew-pan with 2 cups of water; cook quickly a
few moments over a hot fire until berries burst open, then crush with
a potato-masher. Press through a fine sieve or a fruit press,
rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in
the stew-pan. Return to the fire and cook two or three minutes only.
Long, slow cooking destroys the fine flavor of the berry, as does
brown sugar. Pour into a bowl, or mold, and place on ice, or stand in
a cool place to become cold before serving, as an accompaniment to
roast turkey, chicken or deviled oysters.
CRANBERRY SAUCE2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold
Cranberry SauceOur fathers most admired their _sauces sweet_,
And often asked for sugar _with their meat_.
Wash a quart of ripe cranberries, and put them into a pan with just
about a teacup 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 marmalade when done. When they are broken
and the juice comes out, stir in a pound of white sugar. When they are
thoroughly done, put them into a deep dish, and set them away to get
cold. You may strain the pulp through a cullender or sieve into a mould,
and when it is a firm shape send it to table.
Cranberry sauce is eaten with roast fowl, turkey, &c.
Apple And Cranberry SaucePare and quarter the apples--if not tart, stew them in cider--if tart
enough, stew them in water. When stewed soft, put in a small piece of
butter, and sweeten it to the taste, with sugar. Another way, which is
very good, is to boil the apples, without paring them, with a few
quinces and molasses, in new cider, till reduced to half the quantity.
When cool, strain the sauce. This kind of sauce will keep good several
months. It makes very good plain pies, with the addition of a little
cinnamon or cloves. To make cranberry sauce, nothing more is necessary
than to stew the cranberries till soft; then stir in sugar and molasses
to sweeten it. Let the sugar scald in it a few minutes. Strain it if you
like--it is very good without straining.
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