How to Cook Cranberries
Ingredients
Directions
Place cranberries in a tinned saucepan with just enough water to prevent burning.
Stew the cranberries, stirring until they form a homogeneous mass with no whole berries.
Add the prepared clarified syrup and boil for a few minutes while stirring.
Allow to cool; the cranberries will turn into a delicious jelly.
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 pectin and acidity that help the mixture set into a jelly.
- Clarified syrup
- Adds sweetness and body, and helps the cooled mixture hold its gel.
The step that matters
Stewing until a homogeneous mass forms. Stirring while the cranberries cook prevents scorching on the base of the pan. Cooking until no whole berries remain breaks them down and releases pectin, which is needed for the jelly to set when cooled.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.