Cranberries. Carbonate of soda. Sugar.
It is not generally recognized that excellent tonic properties are contained in cranberries.
Pick over the cranberries, and to every quart of fruit add two cupfuls of water and cook for one hour, stirring occasionally. Draw the saucepan to the side of the stove, and to every quart of the cranberries add one-half teaspoonful of carbonate of soda. Stir well, and carefully remove all scum as it rises. Then rub through a fine sieve, and to every cupful of the purée add one cupful of sugar.
Return to the pan and cook gently for thirty minutes. Divide into jars and seal.