This fruit contains too much free acid to be used in any great quantity, unless so ordered by a physician. For convalescing patients, where admissible, they may be made into jelly, or may be stewed or baked. Baked cranberries are considered valuable in cases of chronic constipation.

Baked Cranberries

Wash a half pint of perfect cranberries, put them into a baking dish, add a half pint of sugar, mix thoroughly, cover the dish and bake in a moderate oven until the cranberries are perfectly tender and transparent.

Cranberry Sauce

Wash a half pint of perfectly sound cranberries, add a half pint of water, bring quickly to a boil and press through a sieve. Return them to the saucepan, add a half pint of sugar, bring to a boil and stand aside to cool.

Cranberry And Apple Sauce

Pare, core and quarter a small tart apple, put it in a saucepan with a half pint of sound cranberries, add a half pint of water, bring to a boil, boil five minutes and press through a sieve; add a half pint of sugar, stir over the fire until the sugar is dissolved, and stand aside to cool.

Cranberry Jelly

Wash a half pint of solid, perfect cranberries, put them in a saucepan with a gill (a half cupful) of cold water, bring to boiling point, boil five minutes and press through a sieve. Return them to the saucepan, boil two minutes, add an equal quantity of sugar, and when the sugar is dissolved boil one minute and turn into small molds or glasses to harden.

Frozen Cranberryade

Put half a pint of fully ripe cranberries in a pint of water, boil for five minutes, mash and strain through two thicknesses of cheesecloth, and stand aside to cool.

When wanted for use, put the desired quantity into an individual freezer, pack with fine salt and ice, and turn the freezer until the mixture is frozen like wet snow.

This is very refreshing to fever patients, but should be used in small quantities, as one would use any acid sherbet.