Put two quarts of cranberries into a large earthen pipkin, and cover
them with water; place them on a moderate fire, and boil them until
they are reduced to a soft pulp; then strain and press them through a
hair sieve into an earthen or stone ware pan, and for each pint of
liquid pulp allow one pound of pulverized sugar; mix the pulp and
sugar together in a bright copper basin and boil, stirring constantly
for ten or fifteen minutes, or until the mixture begins to coagulate
upon the spatula; then remove it from the fire and fill your moulds;
let them stand in a cool place to set. When wanted for use, turn it
out of the mould in the same manner as other jellies.