Preserved Cranberries
Ingredients
Directions
Prepare the juice
Wash the cranberries.
In a stewpan, combine 3 quarts of cranberries with 1.5 pints of water.
Cover and boil until the cranberries 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.
Finish
Place the kettle over the fire and add the remaining 3 quarts of whole cranberries.
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 tart flavour, natural pectin for setting, and the body of the preserve.
- Sugar
- Sweetens the preserve, balances the tartness, and helps it keep and set.
The step that matters
Melting the sugar into the juice. If the sugar is not fully dissolved before the kettle heats, it can crystallise or turn grainy in the finished preserve. Stirring frequently helps it dissolve evenly into the juice.
“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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