4 cup cranberries
1 cup water
2 cup sugar
Directions
Mix all ingredients in a saucepan. Heat to boiling, stirring until
sugar has dissolved. Cook about 10 minutes, or until berries have
all burst and liquid is reduced somewhat. Sauce will thicken more as
it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange
zest are optional additions. The Classic recipe - none better. Famous
New England Recipes, D. Riccio
Servings: 1 servings
New England Cranberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into antiquity, certainly as far back into history as the early Egyptians, and possibly even further. Having said that, these, early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in Roman times 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also describes how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Closer to modern times, we have two recipe books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals eaten by the rich people of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an eruption in cookery books, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe competed to serve up the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are in great demand, mostly due to increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this New England Cranberry Sauce recipe.
