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Preserved Cranberries

- Allow to each pound of washed cranberries a pound of loaf sugar, dissolved in about a gill of water, first boiling the sugar and skimming it well about ten minutes, then adding the cranberries. Boil slowly, till they are quite soft and of a fine color. Put them up warm. When cold, tie them up. Common glass tumblers are very convenient for preserved small fruits and jellies.