Cranberry Conserve

1 quart cranberries 1 cup water Grated rind 1 orange Pulp and juice of 2 oranges

1 cup raisins seeded and chopped 2 1/4 cups sugar 1/2 cup nut meats chopped

Wash cranberries and chop rather coarsely; put in colander and rinse with running water to remove seeds; add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into glasses.

Spiced Cranberries

1 quart cranberries

2 cups brown sugar 1/2 cup vinegar

1/4 cup water

2 teaspoons cinnamon

1/4 teaspoon clove

1/4 teaspoon allspice

Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats.

Preserved Cranberries

1/2 cup water

1 cup sugar

1 cup cranberries

Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be unbroken. (Useful for garnishing.)

Cranberry Sauce

1 pint cranberries

1/2 cup water

1 cup sugar

Pick over and wash berries, add the water, and cook until very soft. Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into glasses.