No. 3325 — Cranberry Syrup
English historical translation of Molokhovets recipe No. 3325 from the 1901 Russian cookbook, retaining original methods and measures.
In December, after the cranberries have been touched by frost, sort them and fill an earthenware pot. Keep it for six hours in a hot oven at the temperature remaining after bread, not at the oven's fiercest heat.
Strain through a fine sieve without pressing. Make syrup from 2 pounds sugar and 1½ glasses water, boil, add cranberry juice to taste, bring to a boil and skim.
When cool, bottle, cork and keep in a dry place.
Another method: cover 3 glasses sorted cranberries with hot water, simmer until soft, strain through a sieve, let settle and decant into a clean preserve pan. Add 2 pounds lump sugar to the juice and simmer.