CRANBERRIES

36. CRANBERRIES grow wild in many localities, but most persons who use them buy them in the market as a cultivated fruit. Their season begins in the fall and lasts until early spring, and during this time they can usually be obtained in the market. They contain considerable acid and consequently require a great deal of sugar to make them sufficiently sweet to be palatable. They are more often served as an accompaniment to a dinner course, especially with turkey or other poultry, than eaten as a sauce. At times they are used in the making of muffins, pudding, and various kinds of pastry.

One of the advantages of cranberries is that they keep very well in the raw state. However, before they are cooked, they should be looked over carefully, freed of any stems, foreign material, and spoiled berries, and then washed thoroughly in cold water.

37. CRANBERRY SAUCE.--One can hardly imagine a turkey dinner without cranberry sauce as one of the accompaniments; but it may be served when meats other than turkey are used. In fact, because of its tart flavor, it forms a most appetizing addition to any meal.

CRANBERRY SAUCE

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Sufficient to Serve Six

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Add the water to the cranberries and place over the fire to cook in a closely covered kettle. As soon as the skins of the berries have cracked, add the sugar. Cook slowly for a few minutes or until the sugar is completely dissolved. Remove from the fire and cool before serving.

38. CRANBERRY JELLY.--If the cranberries are preferred without the skins, cranberry jelly should be tried. When cool, this solidifies and may be served in attractive ways.

CRANBERRY JELLY

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Sufficient to Serve Six

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Pour the water over the cranberries and cook them for 10 or 15 minutes. Then mash them through a sieve or a colander with a wooden potato masher. Add the sugar to the mashed cranberries. Return to the heat and cook for 5 to 8 minutes longer. Turn into a mold and cool.