30 
WISCONSIN HORTICULTURE 
November, 1918 
CRANBERRY CULTURE 
Edited by Mrs. S. N. Whittlesey, Cranmoor, Secretary Wis- 
consin C ranberry Growers Association 
With the great cry for help 
along all business lines and espe- 
cially in agricultural pursuits, it 
was feared cranberry growers 
might not be able to gather in the 
season’s yield. We believe, how- 
ever, enough help was secured so 
that the crop in the various dis- 
tricts of this state was success- 
fully harvested. The shortage of 
sugar also caused some anxiety, 
lest there might not be a demand 
for our fruit. Reports coming in 
prove these fears groundless, and 
the demand will equal the supply. 
When white Karo syrup can be 
obtained a veiy good, rich col- 
ored, jellied sauce can be made 
without a particle of sugar by us- 
ing 1 pint of the white syrup with 
1 pint of boiling water to 1 quart 
of cranberries. Placing all to- 
gether over a brisk fire, mashing 
every berry as it swells, remov- 
ing from stove soon as all berries 
are broken or mashed. Sugar and 
white syrup may be combined in 
any proportion totaling the 
amount given above. The greater 
the proportion of sugar, the finer 
the sauce of course. 
The American Cranberry ex- 
change have been making experi- 
ments as a war measure, to save 
sugar and at the same time pre- 
serve the use of the cranberry as 
an economical fruit-food product. 
They are featuring sugar saving 
recipes. We present some of them 
for the benefit of Horticulture 
readers with ten reasons why they 
should use them : 
1. They taste good — properly 
cooked are delicious. 
2. They are distinctive ; nothing 
on earth just like cranberries. 
3. They are not only good 
themselves, but they make other 
foods taste good. They are appe- 
tizers. 
4. They are beautiful. They 
adorn the table. 
5. They are healthful. Improve 
digestion. 
6. They are inexpensive. 
7. There are ways of preparing 
them without much sugar. 
8. They are an American pro- 
duct. 
9. They keep well. 
10. They are so easy to prepare, 
and no waste. 
Cranberry Sauce. 
1 quart cranberries, 1 pint wa- 
ter, y 2 level teaspoon salt, 1 cup 
sugar. Bring water and salt to a 
boiling point. Put the washed 
berries into the pint of boiling 
water and cook rapidly for 5 min- 
utes or until the skins of the ber- 
ries have broken. Cool slightly 
add sugar, bring to boiling point, 
and cook slowly for additional 5 
minutes. 
2 cups cranberries, 1 cup water, 
pinch of salt, % of a cup of sugar. 
Boil cranberries with water and 
salt until soft. When nearly cool 
stir in sugar. Enough to serve 
six persons. 
Strained Cranberry Sauce. 
1 quart cranberries, 1 pint wa- 
ter, t /2 level teaspoon salt, % cup 
of sugar. Bring the water and 
salt to boiling point, add the cran- 
berries and cook rapidly for 5 
minutes. Strain, pressing as much 
as possible of the cranberry pulp 
through the strainer. Add the su- 
gar, bring to boiling point and 
cook slowly for additional 5 min- 
utes. 
Cranberry Jelly. 
Cook until soft the desired 
quantity of cranberries with IV 2 
pints of water for each 2 quarts of 
berries. Strain the juice through 
a jelly bag. Measure the juice 
and heat it to the boiling point. 
Add one cup of sugar for every 
two cups of juice ; stir until the 
sugar is dissolved ; boil briskly for 
five minutes; skim, and pour into 
glass tumblers or porcelain or 
crockery molds. 
One peck of cranberries and 2y 2 
lbs. of sugar make 10 tumblers of 
delicious jelly. 
Cranberry Butter. 
Three pints of cranberries, V 2 
cup water, 2 cups sugar, (or 1 
cup sugar and 1 cup of syrup). 
Cook the cranberries and water 
until the skins of the fruit are 
broken ; then press through a 
sieve, and cook this pulp until it 
becomes quite thick, add the su- 
gar (and syrup if you use it) and 
cook for y 2 hour over a very 
gentle fire, stirring constantly. 
When slightly cool turn into 
jars, and cover closely. Cran- 
berry jelly or butter makes a de- 
licious and healthful spread on 
hot biscuits, bread, buttered toast, 
or cake. 
Cook cranberries in porcelain 
lined, enameled or aluminum ves- 
sels only. 
Grub-stake your home from the 
farm and garden; the railroads 
must carry food and munitions 
for soldiers. 
