Boston Cranberry Recipes, 1910s

Ten-Minute Cranberry Sauce (stewed cranberries)

4 cups cranberries
2 cups water
1 1/2 to 2 cups sugar

Boil sugar and water together for 5 minutes; add cranberries and boil without stirring  for about 5 minutes until all the skins pop open. Remove from the heat when the popping stops, and allow the sauce to remain in vessel undisturbed until cool.

Return to Boston Recipes Page