115—Cranberry Sauce

Cook one pint of cranberries with one quart of water in a stewpan, and cover the stewpan. When the berries are cooked drain them in a fine sieve through which they are strained. To the purée thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar should be added according to the taste of the consumer.

This sauce is mostly served with roast turkey. It is to be bought ready-made, and, if this kind be used, it need only be heated with a little water.