Recipes

Cranberry Sauce

Recipe No. 199 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings, approximately 3 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 199 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Sugar, granulated — 5 pounds (2½ No. 56 dippers)
  • Water, boiling — 2 quarts (2 No. 56 dippers)
  • Cranberries — 5 pounds (5 No. 56 dippers)

Directions

  1. Mix sugar and hot water. Heat to boiling point; boil 5 minutes.
  2. Wash cranberries; add to boiling sirup. Heat to boiling point; reduce heat and simmer, without stirring, 5 minutes or until all skins pop open. Remove from heat.
  3. Cool before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Sugar, granulated — 6⅓ oz Water, boiling — 10¼ tbsp Cranberries — 6⅓ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 199, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.