A Tart of Cranberries
This tart of cranberries would be a unique way to serve the traditional cranberry sauce for Thanksgiving. The receipt calls for cranberries to be stewed, strained and sweetened, put in paste No. 9, add spices till grateful, and baked gently. Just remember to be very generous with sugar or the tart will be “tart”. In the tart pictured, I used approximately a cup of sugar and one-third nutmeg and I would be even more generous with the sugar and more “grateful” with the spice. The “paste” is a Royal Paste prepared with half a pound of butter rubbed into half a pound of flour. To this are added four whites beat to a foam and two ounces of fine sugar. Amelia Simmons writes that it is excellent for tarts. Happy Thanksgiving!
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