Preserved Cranberries
Ingredients
Directions
Prepare the cranberries
Wash the cranberries.
In a stewpan, combine 3 quarts of cranberries with 1½ pints of water. Cover and boil until they are completely broken down.
Squeeze the juice through a jelly bag.
Make the syrup
In a preserving kettle, add the sugar and pour the cranberry juice over it. Let it stand until the sugar melts, stirring frequently.
Place the kettle over the fire and add the remaining 3 quarts of whole cranberries. Boil until they are tender, clear, and bright in color, skimming frequently.
Jar
When done, pour the warm cranberries and syrup into jars. The syrup should be thick like jelly.
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
- Cranberries
- Provide the fruit, tartness and bulk of the preserve, with pectin released as they break down.
- Sugar
- Sweetens the fruit and, at high concentration, helps preserve it and thicken the syrup.
- Water
- Helps the cranberries break down and release their juice before straining.
The step that matters
Boiling the syrup until the cranberries are tender and clear. Cooking must continue until the sugar concentration and pectin set the syrup thick like jelly. Stopping early leaves a runny preserve that may spoil sooner, while overcooking can make it stiff and dull.
“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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