Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeSauces › Stewed Cranberries (Cups cranberries cups sugar)

Stewed Cranberries (Cups cranberries cups sugar)

3 cups cranberries 11/2 cups sugar 1 cup water Boil together the sugar and water for seven minutes; then add the cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.

← Cranberry SauceJelly Sauce →