Cranberry Marmalade
Ingredients
Directions
Make the marmalade
Boil the cranberries in water for 30 minutes.
Add the sugar and continue to boil until well done.
Set and serve
Pour into molds and let cook for at least 24 hours before serving.
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 base, tartness, and body that the cooked marmalade is built from.
- Sugar
- Sweetens the fruit and, as it cooks down, thickens the mixture so it can set.
The step that matters
Boil until well done after adding the sugar. Sugar and heat must concentrate the fruit until it thickens. If it is undercooked, the marmalade stays runny and will not set firmly in the molds.
“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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