Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Sauces, Seasonings, and Condiments

Mrs Hale's Cranberry Sauce

By John, 29 October, 2017
Description

 

Sarah Josepha Hale's Cranberry Sauce - 1857Sarah Josepha Hale was an amazing woman who pretty well invented the Thanksgiving holiday. I encourage you to read about her on Wikipedia.

This simple, attractive, and delicious version is superior to the familiar tinned variety in every way except convenience, and it's not so inconvenient to make, either.

The flavor is tart, sweet, rich, and complex. This is good enough to enjoy with many roasted or grilled meats at any time of year, and because it molds so well, it can ornament a fancy holiday table.

Yield
16 Servings
Preparation time
30 minutes
Ingredients
16 oz cranberries
16 oz Dark Brown Sugar
2 c Water
1 pn ground cloves (optional)
1⁄4 c Dark Rum (optional)
Instructions
  1. Put the cranberries in a heavy pan with water and boil gently until they are all burst.
  2. Stir in the sugar and optional cloves.
  3. Return to the boil and reduce the water by half, then remove from heat and stir in the optional rum.
  4. Pour into molds and cool.
  5. Unmold when ready to serve.
Source
Mrs. Hale's New Cook Book (1857)

Book traversal links for Mrs Hale's Cranberry Sauce

  • Mirepoix
  • Up
  • Pesto Calabrese

Explore our content

  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus
  • Recipes
    • Baked Goods and Sweets
    • Sauces, Seasonings, and Condiments
      • Bell Pepper Sauce
      • Black Truffle Dressing
      • Bolognese Sauce
      • Brad's Dry Rub
      • Brown Roux
      • Brown Stock
      • Cardinal Sauce
      • Court-Bouillon for Poached Salmon
      • Cumberland Sauce
      • David's Steak Sauce
      • Demi-Glace
      • Genoese Tocco
      • Genoese Walnut Sauce
      • Great Single-Estate Extra-Virgin Olive Oil
      • Lemon Juice
      • Lemon-Walnut Mayonnaise
      • Lime Juice
      • Lobster Butter
      • Marinade for Swordfish or Tuna
      • Mayonnaise
      • Meat Glaze
      • Mirepoix
      • Mrs Hale's Cranberry Sauce
      • Pesto Calabrese
      • Pesto Genovese
      • Pesto Rosso
      • Pesto Trapanese
      • Pesto di Capperi
      • Pesto di Noce
      • Pesto di Pistacchio
      • Pesto di Rucola
      • Pesto of Garlic Scapes
      • Pineapple Salsa
      • Quatre-Epices
      • Quatre-epices
      • Salmoriglio
      • Salsa Bianca
      • Salsa Verde Modenese
      • Sauce Espagnole
      • Sauce Madere
      • Sauce Perigueux
      • Spicy Mango Salsa
      • Veloute
      • White Sauce
      • White Stock
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes

Newest Recipes

  • Chicken Breasts Archduke
  • Chicken Breasts a la Vallee d'Auge
  • Poisson a la Dieppoise
  • Poisson a la Parisienne
  • Red Cabbage Braised with Apples and Chestnuts
The Foodie Pilgrim
Powered by Drupal