{"id":6805,"slug":"cranberry-sauce-2","title":"CRANBERRY SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of cranberries","one and one-quarter cups of water","three-fourths of a pound of sugar to every pint of juice"],"ingredients_norm":["cranberry","and quarter cups of water","fourths of pound of sugar to every pint of juice"],"steps":["Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice.","Cook ten minutes; pour into molds and set aside to cool.","Serve with poultry, game or mutton."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"eec7a426e3af83923b9821a19ebc288a339774a31a79a705338f40ade163a28d","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cranberry-sauce-2"}