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Stewed Cranberries

A sweetened cranberry dish simmered until skins soften.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stewed Cranberries

Ingredients

Directions

Prepare

  1. Pick over the cranberries and remove any defective ones.

  2. Wash the cranberries thoroughly.

Make the stewed cranberries

  1. Place the cranberries in a saucepan and cover them with water.

  2. Cover the saucepan.

  3. Simmer until the skins are tender, adding more water if necessary.

  4. Stir in 2 pounds of sugar.

  5. Let simmer for 10 to 12 minutes.

Store

  1. Transfer to a bowl or wide-mouthed crock.

  2. Keep covered.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh cranberries
Provide the tart fruit that softens into the stewed base and carries the flavor.
Sugar
Sweetens the tart cranberries and helps soften and preserve the fruit as it cooks.

The step that matters

Simmer until the skins are tender. Cranberry skins hold their shape until they have simmered long enough to soften. Adding more water when needed keeps the fruit from scorching in the pan before it breaks down.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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