4 cups (1 lb.) cranberries
2 cups boiling water
2 cups granulated sugar
Preparation:
Wash and pick over cranberries. Place them in a saucepan. Cover with boiling water. As soon as water begins to boil again, cover the saucepan with a lid. Boil the berries for 3 or 4 minutes or until the skins burst. Put them through a strainer or ricer. Stir sugar into the juice.
Place berries over heat and bring them to a rolling boil. Boil for about 5 minutes. Pour sauce into mold rinsed with cold water. Cool then place in refrigerator to jell.
When ready to serve, unmold and place in plate to serve.
History:
This recipe comes from the original Joy of Cooking cookbook.
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