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Stewed Cranberries

Stewed cranberries are cooked with water and sugar, then mashed and served cold.

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

Ingredients

Directions

Prepare

  1. Stem and wash the cranberries, discarding any spoiled ones.

  2. Place the cranberries in a granite or porcelain-lined kettle.

  3. Add cold water until the berries are just covered.

Cook

  1. Cook over medium heat until soft, about 10 minutes.

  2. Mash the cranberries with a potato masher.

Sweeten and serve

  1. Stir in an equal amount of sugar, then boil briefly to remove scum.

  2. Serve cold.

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 sauce as the skins burst during cooking.
Sugar
Sweetens the tart berries and balances their acidity while helping the sauce set as it cools.

The step that matters

Cook until soft. The berries must cook until their skins burst and release pectin, which thickens the sauce. Undercooked berries stay firm and watery, while overcooking can turn them dull and pasty.

“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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