Toll House Cranberry Pineapple Sauce (1948)

• 1 quart cranberries
• 1/2 can crushed pineapple
• 2 oranges
• 2 cups sugar

Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)

Cranberry Chicken Curry (1965)