Cooked Cranberry Filling Recipe

Instructions

1. Mix together, thoroughly, two level tablespoons of cornstarch, half a teaspoon of salt, scant measure, and one cup of sugar; pour on one cup of boiling water and stir until boiling, then add one-fourth a cup of molasses, a teaspoon of butter and two cups of cranberries, chopped fine.
2. Mix together thoroughly, and let simmer ten or fifteen minutes.
3. Apple, peach or pineapple marmalade make good fillings for an open pie.
4. Heat the marmalade and turn at once into the shell.