Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done.

After you take them from the fire, stir in a pound of brown sugar.

When they are thoroughly done, put them into a deep dish, and set them away to get cold.

You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums.

Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.