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 and Dressings

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
2 c Water
16 oz cranberries
16 oz Dark Brown Sugar
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

  • Mayonnaise
  • Up
  • Pesto Calabrese

Explore our content

  • Recipes
    • Baked Goods and Sweets
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes
    • Sauces and Dressings
      • Aioli
      • Bell Pepper Sauce
      • Bolognese Sauce
      • Cardinal Sauce
      • Cumberland Sauce
      • David's Steak Sauce
      • Dill Sauce
      • Genoese Tocco
      • Genoese Walnut Sauce
      • Mayonnaise
      • 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
      • Ragù alla Bolognese
      • Salsa Bianca
      • Salsa Verde Modenese
      • Sauce Espagnole
      • Sauce Madere
      • Sauce Perigueux
      • Sugo alla Genovese
      • Swedish Mustard-Dill Sauce
      • Veloute
      • White Sauce
    • Seasonings and Condiments
  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus

Newest Recipes

  • Neapolitan Beef Braciole
  • Pasta alla Gricia
  • Pasta all'Amatriciana
  • Pasta alla Napoletana
  • Penne with Pink Vodka Sauce
The Foodie Pilgrim
Powered by Drupal