5 recipes for quick, classic cranberry sauces – including cranberry ginger-pear sauce, tangy cranberry relish & other delights from 1950

Vintage recipe 10-minute cranberry sauce - cranberry sparkle (1950)

Recipes for classic cranberry sauces from 1950

1. Fresh cranberry time! Eatmor 10-minute cranberry sauce recipe

2 cups sugar
2 cups water
4 cups Eatmor cranberries

Boil sugar and water together 5 minutes. Add cranberries and boil without stirring until all the skins pop open (5 minutes is usually sufficient). Remove from fire and allow the sauce to remain in saucepan until cool. Makes 1 quart cranberry sauce.

Delicious as a topping for gingercake cranberry sparkle!

Make ginger cake as directed on Betty Crocker Gingercake and cookie package. Serve warm in squares, topped with whipped cream or softened cream cheese with chilled fresh cranberry sauce garnishing the cream.

Recipes for classic cranberry sauces from 1950

2. Old-fashioned cranberry fruit relish recipe

Four cups fresh cranberries, 1 orange (quartered and seeded), 1 lemon (quartered and seeded), 1 tart apple (peeled, cored and quartered).

Put cranberries and other fruit through food chopper. Add sugar and mix well. Let stand an hour or so to blend flavors. Makes approximately 1 quart relish. Frozen to mush and piled in orange shells, this relish makes a wonderful taste-teaser with turkey or chicken.

3. Classic cranberry sauces: Cranberry ginger-pear sauce recipe for Thanksgiving

Two cups sugar, 2 cups water, 2 pieces green ginger root, 2 pears (peeled and diced), 4 cups fresh cranberries, grated rind of 1 lemon.

Boil sugar, water and ginger root together 5 minutes. Add diced pears; cook gently for 3 minutes. Add cranberries and continue cooking until cranberry skins pop open. Cool in saucepan. Just before serving, remove ginger root and sprinkle with grated lemon rind. Makes 1-1/4 quarts.

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4. Classic cranberry sauces: Spiced cranberry-pear sauce

One cup sugar, 1 cup water, few whole cloves, piece stick cinnamon. 1 tablespoon wine vinegar, 1 firm pear (peeled and diced), 2 cups fresh cranberries.

Combine sugar. water, spices and vinegar in saucepan and bring to boil. Add diced pears and cook gently for 3 to 4 minutes. Add cranberries and continue cooking until berries pop. about 5 minutes. Cool in saucepan. Chill before serving. Makes about 1 quart sauce.

5. Classic tangy cranberry relish recipe for Thanksgiving dinner

Two cups fresh cranberries, 1 lemon (quartered and seeded), 1/2 sugar, 1/4 cup honey.

Put fruit through food chopper. Stir in sugar and honey. Let stand to blend flavors. Chill before serving.

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