top of page

Spiced Cranberry Sauce

(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.


(Read Home For the Holidays, the story that accompanies this recipe.)

Recent Posts

See All

(by Annette Foglino) 2 T. butter 2 T. flour 1 c. milk salt and pepper, to taste 16 oz. pearl onions from jar or fresh, peeled In a saucepan over low heat, cook butter and flour, whisking, until lightl

(by Mollie O'Hara) 1 large onion, peeled, grated 1 large potato, peeled, grated 1 egg 1 c. water or club soda 1 c. panko bread crumbs 1 t. salt 1/2 t. black pepper 1/2 t. ground allspice 2 lb. ground