Total Time
40mins
Prep 10 mins
Cook 30 mins

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. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

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.