Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
CRANBERRY JELLY
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cranberries | 6 qt. | ||||
| Sugar | 3 qt. | ||||
| Water | 2 qt. |
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.
Number of servings 100
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______
CRANBERRY SAUCE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cranberries | 7½ qt. | ||||
| Sugar | 10 c. | ||||
| Water | 3¾ qt. |
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.
Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______