Search
  • Eat, Darling, Eat

Spiced Cranberry Sauce

Updated: Apr 11

(by Gabrielle F. Culmer)

(adapted from Encyclopedia of Cooking, 1962 edition)

12 oz. fresh or frozen cranberries

1/2 – 1 c. sugar

2/3 c. water

1/3 c. apple cider vinegar

1 t. cinnamon

1/2 t. allspice

1/2 t. cloves

Rinse cranberries and remove any distorted ones.

Place the remainder in a pot with water, vinegar, sugar, cinnamon, cloves, and allspice.

Simmer for 20 minutes until cranberries pop and the sauce is condensed.

Let cool and refrigerate.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme