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Cranberry Compote

Pick off the stems from about one quart of cranberries. Put three-fourths of a pound of crushed loaf-sugar in a saucepan with one and one-half pints of water and the rind of a lemon thinly pared; place the saucepan over a moderate fire and let the contents boil till reduced to a thick syrup. Put the cranberries in and stir them constantly over the fire with a wooden spoon for ten minutes. At the end of that time, remove the cranberries from the fire, allow them to become cold, then turn them into a compote dish, or any variety of fancy dish, dust caster-sugar over them, and serve.