Ingredients
- half pint water
- half pounds of fruit should be stewed in one pint of water
- one pint of water
- a pound of sugar thoroughly stirred into the pulp thus obtained
- 54 catsups
Directions
After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound granulated sugar and a half pint water; stew together over a moderate but steady fire, Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in dan- ger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into a deep dish, set aside to cool. If to be kept, they can be put up
Catsups and Sauces.
at once in air-tight jars. Or, for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained ; after cooling, it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cran- berry flavor. For dinner-sauce half a pound is more econom- ical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Some prefer not to add the sugar till the fruit is almost done, thinking this plan makes it more tender, and preserves the color better.