Total Time
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 for the current information.


  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.