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Cranberry Pie

I selected this particular recipe because there actually are cranberry bogs in the Finger Lakes, though cranberries are not commercially harvested here. I have reproduced the recipe just as it appears in The New Hostess of To-day. Enjoy.

CRANBERRY PIE (Colonial Style)

1234. Cook 2 cups cranberries, 1 cup seeded and chopped raisins or sultanas, 3 cups water, 1 cup sugar and cook until thick, fill pie, add 1 tbsp. butter in bits, and 1 teasp. vanilla, bake and when done pipe on a border of whipped and sweetened cream and garnish with blanched almonds.


Reprinted from The New Hostess of To-day by Linda Hull Larned, Charles Scribner's Sons, New York, NY, 1913.









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