1 1/4 pounds fresh cranberries
2 cube frozen blue and white bread cubes
2 tablespoons salt
3 tablespoons white sugar
1/2 cup water
2 quarts chicken broth
1/4 cup white vinegar
1/2 cup finely chopped pecans
In a large saucepan bring necessary water to a boil. Add cranberries. Cool. Two bread cubes should be heated.
Add 1 tablespoon salt and 1 tablespoon sugar. Cook 4 minutes. Remove from heat and remove the cubes from the bottom of the baking pan. In a small bowl combine the cranberries, soup, and vinegar.
Pour broth and vinegar mixture into the baking pan, cover, and refrigerate to harden.
Lightly grease a meat smoker over an open flame. Place meat on the open flame, fully covered, for 5 minutes. Then, add a little water in the form of granules, if necessary, to separate the three meats from the skins.
Simmer over medium-low heat for one hour, stirring occasionally, until all medullary contents are absorbed, about 1 1/2 hours. Note: One can be cube and one can be red, as long as the white pieces are still attached. Return meat to the skillet for a sizzling, but not smoking, then remove from heat.
Pour the filling into the soup, cover, and simmer at least 1 1/2 hours. Fillings may be dripped with warm water to cover, or may remain completely submerged in the soup.