Cranberries, to Preserve
Ingredients
Directions
Prepare
Pick the cranberries and discard any damaged ones.
In a preserving pan, pour in the cup of water.
Layer the cranberries and sugar alternately in the pan.
Cook and jar
Boil gently and skim off any foam.
After boiling for twenty minutes, transfer the preserve to closely-covered jars.
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 fruit that forms the body and flavor of the preserve.
- Sugar
- Sweetens the fruit and helps preserve it and thicken it as it cooks.
- Water
- Starts the cooking liquid so the sugar and fruit can dissolve and soften evenly.
The step that matters
Boil gently and skim off any foam. Boiling too hard can break the berries apart and scorch the sugar, while foam left on the surface can cloud the preserve and affect its texture. Gentle heat with regular skimming keeps the fruit whole and the preserve clear.
“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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