A culinary day

About a thousand years ago, when I was a young bride and Rebecca was just a twinkle in her daddy’s eye, her daddy and I went window shopping at our favorite antique/junk shop - Hansen’s Bargain Barn. I admired this book, but it was way beyond our student budget. Later, I was thrilled to receive it as a Christmas gift. Given that the only other cookbook I had at the time was Betty Crocker, I used it often and made huge meals aimed at folks who had been out in the fields all day. Every dinner lasted us several days at least. Now, I don’t cook much from it, as it has become fragile, but it is one of my treasures. The one time it gets used every year is Cranberry Sauce Time. I will share the perfect, easy, and never failing recipe with you.

Cranberry Sauce

One quart of cranberries, two cupfuls of sugar, and a pint of water. Wash the cranberries, then put then on the fire with the water, but in a covered pan. Let them simmer until each cranberry bursts open; then remove the cover of the sauce-pan, add the sugar, and let them all boil for twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

Since I am a vegetarian, I put my cranberry sauce on the potatoes and corn. Yum! It's also very good on squash and mixed into plain yogurt.