5 lbs. cranberries. 1 tablespoonful ground all-spice. 3 1/2 lbs. (7 cups) brown sugar. 1 pint (2 cups) vinegar. 1 tablespoonful ground cloves. 1 tablespoonful ground cinnamon. 1/2 tablespoonful ground ginger.
Boil the sugar, vinegar and spices for twenty minutes, then add the cranberries and boil slowly for two hours.
Seal in jars.
5 lbs. stemmed currants. 4 lbs. (8 cups) sugar. 1 pint (2 cups) vinegar. 1 tablespoonful powdered cinnamon. 1 tablespoonful powdered ginger. 1 tablespoonful powdered allspice. 1 tablespoonful powdered cloves.
Put the currants, sugar, vinegar and spices into a preserving kettle, allow to boil, then simmer gently for forty minutes.
Pour into glasses and seal.