Cranberry Jelly or Sauce (Britain)

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Cranberry Jelly or Sauce (Britain)

Source: Encyclopedia of European Cooking

 

 

8 oz (225 g) cranberries

1/2 (English) pint (9 1/2 fl oz) (284 ml) water

4 oz (115 g) sugar

 

 

Boil the'cranberries and water in a saucepan. Stir well and crush

with a wooden spoon. When quite tender, rub through a sieve. Add the

sugar and stir until dissolved. Pour into a mould and leave to set. If

a hot sauce is required, add a little hot water to the sauce to make a

puree.