CANDIED CRANBERRIES

For this recipe use the Cape Cod cranberries, half as much sugar as berries, and half as much water as sugar. Wash and pick over the berries and lay them in a deep casserole; put the sugar on the top like a crust, and the water on the top of that.

Cook very slowly.

When they just come to boiling point, cover for just a few moments—not long or the skins will burst—then uncover and simmer until tender. Take up carefully and spread on oiled plates to dry.

These candied cranberries may be used in place of cherries for decorating cakes or candies.