From the first Thanksgiving dinner I prepared in 1963 in my first apartment, cranberries have had a place on the table. This version is one that has been prepared many times through the years. It comes from a Betty Crocker cookbook from 1969.
For my latest effort, I only had the small size raspberry gelatin, so I added a small size strawberry gelatin to the mix. Also, jellied cranberry sauce was all that was in the pantry. I also chose to use a regular serving bowl rather than a mold.
....with the cranberry theme, I want to share with you Susan Branch's method for making homemade cranberry sauce! She has another version in her cookbook, though this one was on her calendar for November 2014.
OVEN CRANBERRY SAUCE
3 cups raw cranberries
1 cup sugar
- Preheat oven to 350 degrees F.
- Combine cranberries and sugar.
- Place in casserole dish (ungreased!)
- Bake for 35 minutes, stirring every ten minutes.
Ready for the oven.
All finished baking!
Transferred to serving dish to cover and refrigerate until the Big Day!
The serving dish is handed down from my maternal grandmother, who was born in 1888.