Wash and pick a quart of ripe cranberries, and put into a saucepan with
a teacupful of water. Stew slowly, stirring often until they are thick
as marmalade. They require at least an hour and a half to cook. When
you take them from the fire, sweeten abundantly with white sugar. If
sweetened while cooking, the color will be bad. Put them into a mould
and set aside to get cold.
_Or,_ ✠
And this is a nicer plan—strain the pulp through a cullender or sieve,
or coarse mosquito-net, into a mould wet with cold water. When firm,
turn into a glass dish or salver. Be sure that it is sweet enough.
Eat with roast turkey, game, and roast ducks.