CRANBERRY SAUCE OR JELLY
1 Lb. cranberries (about 1 qt.)
1 cup boiling water
2 cups sugar
Pinch of salt
Pick over berries, removing stems and discarding all soft ones; wash and drain. Put into sauce pan with the water, cover, and boil briskly for 10 minutes. If a smooth jelly is desired, rub berries and juice through a sieve or food mill; if whole berries are preferred, this is not necessary. Add the sugar and salt to the purée or to the un-sieved berries and continue cooking until sugar is entirely dissolved, about 4 minutes. Serve either hot or cold. The purée sauce may be poured into a 4-cup cold and will jell on cooling; it should be unmolded to serve. 3 ½ cups sauce or 3 cups jelly.
