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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a recipe from the New England section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This condiment adds a piquant flavor to any poultry or pork dish. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
2 1/2 lbs cranberries |
5 cups vinegar |
2 1/2 cups sugar |
2 tablespoons ground cinnamon |
1 teaspoon ground cloves |
Directions:
1. Cook cranberries in vinegar until they burst open.
2. Rub through a sieve.
3. Add sugar and spices.
4. Simmer until thick.
5. Seal in sterilized jars.
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