The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Cranberry Sauce

• 1¹⁄₂ qts. cranberries
• 2¹⁄₂ cups sugar
• 1 cup water

Wash the berries and remove any that are soft and decayed. Put the berries, water, and sugar into a cooker-pail and bring them to a boil, stirring them frequently. When boiling, place the pail in a cooker for two and one-half hours or more. Serve cold.

Serves eight or ten persons.