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Dessert

Preserved Cranberries

A method for preserving cranberries in sugar syrup.

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

Ingredients

Directions

Prepare

  1. Pick, wash, and weigh the cranberries.

  2. Dissolve the sugar in a small amount of water.

Cook

  1. Heat the sugar mixture in a preserving kettle until it boils, skimming until clear.

  2. Add the cranberries and boil until they are soft and clear.

Jar

  1. Pour the warm mixture into glasses and cover with paper once cool.

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

Cranberries
Provide the fruit body and tartness that the sweet syrup balances.
Sugar
Sweetens the fruit and, at high concentration, helps preserve it by limiting spoilage.

The step that matters

Skimming the sugar syrup until clear. Foam and impurities rise as the sugar syrup boils. Removing them keeps the syrup clear and prevents off flavors and cloudiness in the finished preserve.

“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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