Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 130

Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10–12 m., add the sugar hot, stir till it is dissolved and turn the jelly into glasses or a mold. The jelly may be molded in a shallow pan and when perfectly cold cut into cubes.