CRANBERRY SAUCE.
Wash and pick four quarts of cranberries; put them in a bell-metal kettle with one quart of water to stew slowly: when half done, add two pounds of brown sugar: every berry must be broken with a spoon before it comes off the fire: stir frequently. Another way would be to add more sugar and strain it through a fine cullender, and set it away in forms to cool: this we would call cranberry jelly.