For each peck of cranberries allow two pounds and a half of brown sugar,
and half a pint of molasses. Make a syrup of the molasses, sugar, and a
little water. When it boils, put in the cranberries, and let them boil
till transparent. To make cranberry marmalade, boil the cranberries in
just water enough to prevent their burning. Strain them when soft, and
add to each pound a pound and a half of brown sugar. Stew it over a slow
fire, stirring it constantly, till it becomes very thick jelly.