I promise, I’m almost done with cranberries for a while. But we couldn’t move on from cranberries without a replacement for the can.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Pick over and wash two cups (1/2 lb.) cranberries. Add one cup boiling water and cook three minutes. Put through a sieve. Add one cup sugar; mix well and cook two minutes. Pour into a mold and chill at least 24 hours before serving.