Cranberries and Sweet Apples
Ingredients
Directions
Prepare
Measure 1 quart cranberries, 1½ quarts sweet apples cut into quarters, ⅔ quart cold water, and ¾-1 cup sugar.
Cook the fruit
Cook sugar, water and cranberries together until the cranberries begin to crack.
Add the apples and cook all slowly until the apples are soft.
Jar
Put into jars and seal.
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. See the original page.
Explore the science
What each ingredient does
- Cranberries (in the method)
- Provide tartness and colour, and their skins crack to release juice and pectin.
- Sweet apples (in the method)
- Add body and natural pectin, helping the compote thicken as it softens.
- Sugar
- Sweetens the tart fruit and helps the compote set as it cooks.
The step that matters
Cook the cranberries until they just begin to crack. The skins splitting releases juice and pectin that thicken the compote. Cooking too hard or too long can scorch the sugar and make the fruit taste bitter.
“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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