Cranberry Sauce M.Salads, Salad Dressings, and Relishes No.074
--------------------------------------------------------------------------------
|Yield: 1 Portions Each Portion: 6 1/4 Quarts|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 6LB | 3.25 Qrt | 1. Combine sugar and water; |
|anulated | | | bring to a boil; boil 5 |
|Cold Water | | 2.50 Qrt | minutes. |
|--------------------|----------|----------|-----------------------------------|
|Cranberries | 5LB 12OZ| 5.75 Qrt | 2. Add cranberries; reduce heat; |
| | | | simmer 15 minutes or until |
| | | | skins burst. Stir occasional- |
| | | | ly. |
| | | | 3. Skim foam from top. |
| | | | 4. Pour into containers. Cover; |
| | | | refrigerate until ready to |
| | | | serve. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 6 lb fresh cranberries A.P. will yield 5 lb 12 oz
cranberries.
VARIATION
1. CRANBERRY SAUCE (CANNED): Omit all ingredients. Use 2-No. 10
cn canned cranberry sauce, jellied or strained.