666.—MOCK BAR-LE-DUC CURRANTS
| ½ cup large, hard cranberries | ½ cup boiling water |
| 1 cup sugar |
Cut cranberries in quarters, place in colander, and wash under running water to remove the seeds; heat sugar and water slowly to the boiling point, and boil seven minutes; add cranberries, and boil seven minutes. Seal in small glasses.
667.—RED CURRANT CONSERVE
| 2 pounds red currants | 1 cup raisins |
| 2 oranges | 1½ pounds sugar |
Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade.
668.—CRANBERRY CONSERVE
| 1 quart cranberries | 1 cup raisins seeded and chopped |
| 1 cup water | 2¼ cups sugar |
| Grated rind 1 orange | ½ cup nut meats chopped |
| Pulp and juice of 2 oranges |
Wash cranberries and chop rather coarsely; put in colander and rinse with running water to remove seeds; add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into glasses.