Cranberry Sauce Or Jelly
|Boiling water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
Pick over berries, removing stems and discarding all soft ones; wash and drain.
Put into saucepan with the water, cover, and boil briskly for 10 minutes.
If a smooth jelly is desired, rub berries and juice through a sieve or food mill; if whole berries are preferred, this is not necessary.
Add the sugar and salt to the puree or to the unsieved berries and continue cooking until sugar is entirely dissolved, about 4 minutes.
Serve either hot or cold.
The pureed sauce may be poured into a 4-cup mold and will jell on cooling; it should be unmolded to serve.
3 1/4 cups sauce or 3 cups jelly.