36. CRANBERRIES grow wild in many localities, but most persons who use
them buy them in the market as a cultivated fruit. Their season begins
in the fall and lasts until early spring, and during this time they can
usually be obtained in the market. They contain considerable acid and
consequently require a great deal of sugar to make them sufficiently
sweet to be palatable. They are more often served as an accompaniment to
a dinner course, especially with turkey or other poultry, than eaten as
a sauce. At times they are used in the making of muffins, pudding, and
various kinds of pastry.
One of the advantages of cranberries is that they keep very well in the
raw state. However, before they are cooked, they should be looked over
carefully, freed of any stems, foreign material, and spoiled berries,
and then washed thoroughly in cold water.
37. CRANBERRY SAUCE.--One can hardly imagine a turkey dinner without
cranberry sauce as one of the accompaniments; but it may be served when
meats other than turkey are used. In fact, because of its tart flavor,
it forms a most appetizing addition to any meal.
CRANBERRY SAUCE
(Sufficient to Serve Six)
1-1/2 c. water
2 c. sugar
4 c. cranberries
Add the water to the cranberries and place over the fire to cook in a
closely covered kettle. As soon as the skins of the berries have
cracked, add the sugar. Cook slowly for a few minutes or until the sugar
is completely dissolved. Remove from the fire and cool before serving.
38. CRANBERRY JELLY.--If the cranberries are preferred without the
skins, cranberry jelly should be tried. When cool, this solidifies and
may be served in attractive ways.
CRANBERRY JELLY
(Sufficient to Serve Six)
2 c. water
1 qt. cranberries
2 c. sugar
Pour the water over the cranberries and cook them for 10 or 15 minutes.
Then mash them through a sieve or a colander with a wooden potato
masher. Add the sugar to the mashed cranberries. Return to the heat and
cook for 5 to 8 minutes longer. Turn into a mold and cool.