CRANBERRY PRESERVE
- 1 quart cranberries
- 1 pint (2 cups) water
- ½ teaspoonful carbonate of soda
- Sugar
Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purée add one cupful of sugar. Return to the pan and cook gently for half an hour.
Put into jars and seal.