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Boiled Cranberries

A boiled cranberry preparation with sugar and water, optionally turned into jelly.

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

Ingredients

Directions

Boil the cranberries

  1. Combine cranberries, sugar, and a little water in a saucepan.

  2. Boil for 30 minutes, stirring frequently.

Shape or set

  1. For better shape, use a double saucepan and avoid stirring.

  2. To make jelly, strain into a mold and add more sugar.

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 tart flavor and pectin that thickens the mixture as it cooks and sets.
Sugar
Sweetens the fruit and balances its tartness, and helps the cooked berries hold a glossy texture.

The step that matters

Avoid stirring when shaping for better form. Stirring breaks the cranberry skins and pulps the berries. Left undisturbed in a double saucepan, the berries cook gently and keep more of their shape.

“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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