Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS

STEWED CRANBERRIES

Boil together one and one-half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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