Our fathers most admired their _sauces sweet_,
And often asked for sugar _with their meat_.
KING.
Wash a quart of ripe cranberries, and put them into a pan with just
about a teacup of water; stew them slowly and stir them frequently,
particularly after they begin to burst. They require a great deal of
stewing, and should be like marmalade when done. When they are broken
and the juice comes out, stir in a pound of white sugar. When they are
thoroughly done, put them into a deep dish, and set them away to get
cold. You may strain the pulp through a cullender or sieve into a mould,
and when it is a firm shape send it to table.
Cranberry sauce is eaten with roast fowl, turkey, &c.