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This recipe, which is described as "fool proof" (sic), is not actually a spread; it is a condiment/salad.

The recipe was submitted to the cookbook by Helen Moorhead Reed. A little internet sleuthing indicates that Mrs. Reed died in 1978 at the age of 88. She is buried in the Old Graveyard in Carlisle, Pennsylvania.
Ingredients
  • 4 c. cranberries
  • 2 c. water
  • 2 c. sugar
Steps
  1. Wash cranberries & pick over through them to discard any necessary.
  2. Bring water to boil; then add cranberries. Boil 20-mins.
  3. Mash cranberries through sieve; then return to pot & cook 3-mins.
  4. Stir sugar into cranberries & cook another 2-mins.
  5. Pour into mold & chill.
  6. Unmold to serve.
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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