| How To Cook: |
|
|
1. Cranberries are preserved in the autumn by stirring with sugar for a couple of hours (allow ˝ pound sugar to 1 pound berries).
|
2. Fill into jars and cover.
|
3. These will keep indefinitely if sound fruit is used and the sugar is stirred until dissolved.
|
4. Serve with boiled rice.
|
5. Cook this in plenty of fast-boiling water for 15 minutes; drain, dry and cool.
|
6. Milk and/or cream may be served separately.
|
