The cranberries must be large and ripe. Wash them, and to six
quarts of cranberries allow nine pounds of the best brown sugar.
Take three quarts of the cranberries, and put them into a stew-pan
with a pint and a half of water. Cover the pan, and boil or stew
them, till they are all to pieces. Then squeeze the juice through
a jelly-bag. Put the sugar into a preserving kettle, pour the
cranberry juice over it and let it stand till it is all melted,
stirring it up frequently. Then place the kettle over the fire,
and put in the remaining three quarts of whole cranberries. Let
them boil till they are tender, clear, and of a bright colour,
skimming them frequently. When done, put them, warm into jars with
the syrup, which should be like a thick jelly.