Come Thanksgiving, fresh cranberries can be bought in packages at most grocery stores. The only problem is that most people do not have a clue how to use fresh cranberries in recipes.
Here are a few recipes from the past that call for cranberries.
Cranberry Salad From 1938
1 lemon jello
1 cup sugar
2 cups hot water
1 lb. cranberries
1 cup chopped celery
1/2 cup chopped walnuts
Dissolve jello and sugar in water. Put cranberries through a coarse grinder. Drain thoroughly. When the jello mixture begins to thicken, add berries, celery, and nuts. Place in individual molds. Serve on lettuce leaves. [1]
Homemade Cranberry Sauce From 1919
One quart cranberries, two cups boiling water, two cups sugar. Boil the sugar and water together for five minutes; skim; add the berries and cook, without stirring, until they are transparent. Five minutes cooking over a hot fire is usually enough to make the sauce clear. [2]
Cranberry Ice Recipe From 1922
One quart cranberries, one pint water, one pound sugar, juice of two lemons.
Cook the cranberries with the water until the berries are tender; then strain; add the sugar and cook until this is thoroughly dissolved. Cool; stir in the strained lemon juice, and freeze to the consistency of water ice. Serve as a dessert or in sherbet glasses as an accompaniment to roast turkey or any hot or cold meats. Enough for six persons. [3]
Cranberry Cottage Pudding From 1914
Two cups cranberries, one cup granulated sugar, one-half cup butter, one teaspoonful saleratus, one-half cup milk, two yolks of eggs and enough flour to make quite stiff. Bake in moderate oven about 30 minutes. To make the sauce for above pudding, dissolve one teaspoonful flour in cold water, add boiling water until thickens, stir in whites of two eggs and two-thirds cup granulated sugar and cook. [4]
Cranberry Butter From 1919
Three pints cranberries, 1/2 cup water, 2 cups sugar.
Cook the cranberries and water until the skins of the fruit are broken; then press through a sieve, and cook this pulp until it becomes quite thick; add the sugar, and cook for 1/2 hour over a gentle fire, stirring constantly. When slightly cool turn into jars and cover closely.
This makes a delicious and healthful spread on hot biscuits, bread, butter toast, or cake. [5]
