Mrs Hale's Cranberry Sauce

Summary

Yield
Servings
SourceMrs. Hale's New Cook Book (1857)
Prep time30 minutes
Region

Description

 

Sarah Josepha Hale's Cranberry Sauce - 1857Sarah Josepha Hale was an amazing woman who pretty well invented the Thanksgiving holiday. I encourage you to read about her on Wikipedia.

This simple, attractive, and delicious version is superior to the familiar tinned variety in every way except convenience, and it's not so inconvenient to make, either.

The flavor is tart, sweet, rich, and complex. This is good enough to enjoy with many roasted or grilled meats at any time of year, and because it molds so well, it can ornament a fancy holiday table.

Ingredients

16ozcranberries
16ozDark Brown Sugar
2cWater
1pnground cloves (optional)
1⁄4cDark Rum (optional)

Instructions

  1. Put the cranberries in a heavy pan with enough water to just cover them, and boil gently until they are all burst.
  2. Stir in the sugar and optional cloves.
  3. Return to the boil, then remove from heat and stir in the optional rum.
  4. Pour into molds and cool.
  5. Unmold when ready to serve.
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