Cranberry Sauce/Jelly & Real Mashed Potatoes


Cranberry Sauce/Jelly

  • 1 cup water

  • 1 cup sugar

  • 1 (12 oz. package of fresh cranberries

  • Optional: orange juice, pecans, orange zest, celery

  • For jelly only: 1 package of Knox's gelatin

In an 8-cup Pyrex bowl bring water and sugar to boil in microwave on high setting. Remove and stir well until all sugar is dissolved, approximately 3 minutes.

Add cranberries. Microwave on high for 4-5 minutes until cranberries burst. Remove let cool for 10 minutes, then place in a serving bowl. The cranberry sauce will thicken as it cools. Cover and refrigerate until serving time.


  • Use orange juice instead of water.

  • Add pecans, orange zest and or celery for a different taste.

  • Use any ingredients that were traditional in your family's recipe.

Cranberry Jelly

  • 1 package Knox's gelatin

  • 1/4 cup cold water

  • cranberries

In bowl sprinkle package of gelatin over 1/4 cup cold water. Let it dissolve while cooking the cranberries.
Follow the recipe above.
After the cranberries have cooked, press the cranberries through a wire mesh strainer with the back of a large spoon. Frequently scraping the outside of the strainer until no pulp is remaining.
Allow the cranberries to cool about 10 minutes, then pour into the prepare bowl. Cover and refrigerate until serving time.

Real Mashed Potatoes

  • 8 medium red potatoes

  • 1 tsp. salt

  • 2 tbs. butter

  • 1/2 - 1 cup hot milk or half and half

In a large saucepan, cook potatoes with salt until tender. Drain the potatoes, saving the potato water for soups, sauces, breads or gravies.

In a mixer bowl, using whip attachment, beat cooked potatoes, butter and milk or half and half until fluffy. Cover until ready to serve.

Helpful Hints:

  1. If you drain the potato water into mixer bowl, it will warm the bowl before you put in the potatoes. Let it set a minute or two, then pour the water into a quart jar and refrigerate it for future uses.

  2. When warming milk, add the butter so it will be melted and warm. This helps potatoes retain their heat.

  3. To keep mashed potatoes warm, cover and place mixer bowl in a larger pan of hot water.

  4. To keep mashed potatoes fluffy, add a pinch of baking powder.

Good Gravy

  • 1-2 tbs. unbleached flour

  • 1-2 cups water, milk, potato water or chicken stock

  • salt and pepper to taste

To save washing another pan, make gravy in the roasting pan or skillet you cooked your meat in. Place pan on stove over medium to high heat.

Add unbleached flour to meat, chicken or turkey drippings. Mix well to form a smooth paste. Add water, milk, potato water or chicken stock gradually and stir constantly. Cook until thickened.