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Recipe: Apples and Cranberries (1940's)

Side Dishes - Assorted
APPLES AND CRANBERRIES

1 pint cranberries (turns out to be exactly a 12 ounce bag)
1 1/2 cups water
1 cup sugar
4 or 5 apples

Cook cranberries in the 1 1/2 cup water until cranberries are done (they pop when they are done).

Put through strainer. Add one cup of sugar to berries.

Pare, core, and quarter apples. Put apples into berries and cook until apples are tender but not cooked to pieces.

Pour into dish and serve as any fruit or jelly. (I have discovered that the cranberry sauce isn't quite thick enough by the time to apples are done, so I use a slotted spoon to remove the apples to the serving dish and reduce the sauce a little more before I pour it over the apples.)

This look GREAT in a crystal bowl, very festive.

Slightly adapted to give cup measurements instead of pint
Adapted by Janie McKinney
Source: Southern Cooking by Mrs. S. R. Dull, 1941 edition
MsgID: 0111303
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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