TX 813 
 .C7 U6 
 
 Co py l UNITED STATES FOOD ADMINISTRATION 
 
 DIVISION OF HOME CONSERVATION 
 
 WASHINGTON, D. C. ^^=^. OCTOBER, 1918 
 
 How to Sweeten Cranberries 
 
 Cranberries are now in the markets. They find a ready place on 
 the table. They always are associated with Thanksgiving and 
 Christmas dinners. This year the scarcity of sugar may cause many 
 to hesitate to use them. Cranberries may be served without empty- 
 ing your sugar bowl. 
 
 Because of the acid content of cranberries, sweeteners such as sor- 
 ghum, cane or corn sirup may be used even more successfully than 
 with other fruits. Cranberries may be combined with other fruits 
 which are sweet, such as apples, figs, and raisins, either to extend or 
 modify the cranberry flavor or to add sweetness to it. 
 
 Cranberries are a valuable food because of the iron and acid they 
 contain. Many like the acid flavor while others acquire a taste for it. 
 The recipes suggested use sugar savers. 
 
 CRANBERRY SAUCE. 
 
 Cranberries 1 quart. I Water 3 cups. 
 
 Raisins or figs or coconut 1 cup. | Sorghum or cane sirup \ cup. 
 
 Inspect and wash cranberries. Prepare raisins, cut in small pieces, 
 and add to cranberries and other ingredients, and cook until tender. 
 
 CRANBERRY SAUCE. 
 
 Cranberries 1 quart. I Sorghum or cane sirup \ cup. 
 
 Water 3 cups. | 
 
 Cook cranberries with water and sweetening until soft, about 20 
 minutes. 
 
 CRANBERRY JELLY. 
 
 Cranberries 2 quarts. 
 
 Water 1 quart. 
 
 Light sirup 1 to 1£ cups. 
 
 Cook cranberries in the water 20 minutes. Put through a sieve. 
 This amount should make about 1 quart of juice and pulp. Add 
 sweetening and cook about 10 minutes, or until it will give a jelly. 
 Turn into molds. 
 
 CRANBERRY-APPLE JELLY. 
 
 Apple juice.. 1 pint. I Sugar fcup. 
 
 Cranberry juice 1 pint. | Sorghum or sirup If cups. 
 
 Prepare apple juice as for apple jelly. Add prepared cranberry 
 juice and boil 5 minutes. Add sweetening; boil until it gives the 
 jelly test. Turn into glasses. A large proportion of cranberry may 
 be used if desired. 
 
 CRANBERRY GELATIN. 
 
 Gelatin 2\ tablespoons. 
 
 Boiling water \ cup. 
 
 Cold water \ cup. 
 
 Cranberry juice \\ cups. 
 
 87008°— 18 
 
 Sugar \ cup. 
 
 Sorghum or sirup \ cup. 
 
 Lemon juice 1 tablespoon. 
 
CT 
 
 HOW TO SWEETEN CRANBERRIES. 
 
 Soak gelatin in 3 tablespoons of cold water. When soft add 
 
 boiling water and other ingredients. Strain and turn into a mold 
 
 and chill. Serve with whip cream. Whip cream may be beaten 
 into jelly as it begins to set. 
 
 CRANBERRY SNOW PUDDING. 
 
 Use plain cranberry gelatin given above. When it begins to 
 stiffen beat with Dover egg beater until frothy. Add 2 or 3 stiffly 
 beaten egg whites and continue whipping until mixture holds its 
 shape. Turn into molds and chill. Serve with custard sauce. 
 
 CRANBERRY PUDDING SAUCE. 
 
 Flour 2 tablespoons. 
 
 Lemon juice Ik tablespoons. 
 
 Cranberry juk-e 1 cup. 
 
 Sirup I cup. 
 
 Water \ cup. 
 
 Mix flour with cold water. Add to juice and sweetening and bring 
 to a boil; cook 5 minutes; stir constantly. Add lemon juice and 
 serve hot. Use on vanilla cornstarch or steamed puddings. 
 
 CRANBERRY CORNSTARCH PUDDING. 
 
 Cranberries chopped \ cup. 
 
 Coconut or nuts \ cup. 
 
 Milk 1 pint. 
 
 Cornstarch :; tal >lespoons. 
 
 Sorghum or sirup \ cup. 
 
 Moisten cornstarch with a little cold milk. Add to remainder 
 heated in a double boiler. Add sweetening, chopped cranberries, 
 and coconut. Cook until thickened and turn into molds. 
 
 CRANBERRY AND APPLE PUDDING. 
 
 Rice \ cup. 
 
 Water 3 cups. 
 
 Apples 3 large. 
 
 Cranberries 1 cup. 
 
 Sorghum or sirup \ cup. 
 
 Raisins (if desired) 2 tablespoons. 
 
 Steam the rice until soft in a double boiler. Grease a pan and line 
 it with cooked rice, reserving some for the top. Peel and core the 
 apples and cut the cranberries in halves. Cut the apples into thin 
 slices. Mix the two fruits together and fill the pan, putting a layer 
 of fruit and then a layer of sweetening. Cover the top with a layer 
 of rice. Put on a greased paper and steam for one-half to three- 
 fourths hour until the fruit is quite cooked. Turn out onto a hot 
 dish and serve with custard sauce. 
 
 DRIED CRANBERRIES. 
 
 Cranberries may be dried to extend their season. They are 
 valuable in giving color to sauces and desserts. Add a few to pud- 
 dings and sauces to improve flavor and color. 
 
 CANDIED CRANBERRIES. 
 
 Cranberries 1 cup. 
 
 Sirup \ cup. 
 
 Choose large red cranberries and prick each one three or four 
 times. Drop them carefully into the boiling sirup and allow them to 
 cook slowly for 5 or 6 minutes. Remove from fire and allow to 
 stand overnight. Reheat and allow them to stand another night, 
 if possible. Then while hot, remove the berries from the sirup and 
 drop on well oiled paper or plate to dry. These may be used in the 
 place of candied cherries for decoration 
 
 LIBRARY OF CONGRESS 
 
 Index No. Ub697. 
 
 WASHINGTON: C 
 
 9« " 
 
 nov 19 m$ 
 
 014 336 994 8 * 
 
,07 %S 
 
LIBRARY OF CONGRESS 
 
 014 336 994 8