Preserved Cranberries
Ingredients
Directions
Prepare the juice
Wash the cranberries.
Combine 3 quarts of cranberries with 1½ pints of water in a stewpan. Cover the stewpan.
Boil until the cranberries are completely broken down.
Squeeze the juice through a jelly bag.
Make the preserves
Add the sugar to a preserving kettle. Pour the cranberry juice over the sugar.
Let the mixture stand until the sugar is melted, stirring the mixture frequently.
Place the preserving kettle over heat. Add the remaining 3 quarts of whole cranberries to the kettle.
Boil until the cranberries are tender, clear, and bright, skimming the surface frequently.
Transfer the warm cranberries and syrup into jars.
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, pectin and tartness that form the body and flavour of the preserves.
- Loaf sugar
- Sweetens the fruit and, at high concentration, helps the preserves thicken and keep.
- Water
- Helps the cranberries break down and release their juice for the first cooking.
The step that matters
Boil until the cranberries are tender, clear, and bright. Cooking the fruit in concentrated sugar syrup must reach a thick, set consistency; stopping early leaves runny preserves, while overcooking can make them dull and tough.
“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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