Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10 - 12 m., add the sugar hot, stir till it is dissolved and turn the jelly into glasses or a mold. The jelly may be molded in a shallow pan and when perfectly cold cut into cubes.
Rub stewed cranberries in the preceding recipe through the colander, boil 8 m., add sugar, stir carefully until dissolved, mold.
1 qt. berries, I pt. sugar, 1/2 - 1 cup water. Pour water over berries with sugar, in kettle, cover, cook 10 m. without stirring. Put into large or individual molds. Unmold at serving time.