MOLDED CRANBERRY SAUCE|
4 c. cranberries
2 c. water
2 c. sugar
Fill sink with water and place berries in water. Remove
and discard any bad berries. Cook berries and water together
until all the berries burst. Strain, rubbing as much as
possible of the pulp through the sieve. Add the sugar, stir
until dissolved. Boil rapidly until a few drops tested on a
cold plate jell, (220 degrees) 12 to 15 minutes. Pour into a wet mold
and chill. Unmold for service.
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