Cranberry Jelly

Cranberries are reasonable in price. They are easily and quickly prepared – no peeling – no cores – no waste. Economical!

Cranberry Jelly

Cook until soft the desired quantity of cranberries with 1 ½ pints of water for each two quarts of berries.
Strain the juice through a jelly bag.
Measure the juice and heat it to the boiling point.
Add one cup of sugar for every two cups of juice; stir until the sugar is dissolved; boil briskly for five minutes; skim, and pour into glass tumblers, porcelain or crockery molds.