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Dessert

Preserved Cranberries

This recipe preserves cranberries in sugar and water, then jars them with brandy paper.

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

Ingredients

Directions

Prepare the syrup

  1. Wash the cranberries and weigh them.

  2. For each pound of cranberries, use a pound of loaf sugar.

  3. Dissolve the sugar in ½ cup of water in a preserving kettle.

  4. Heat the mixture on the stove and boil for nearly 10 minutes, skimming as needed.

Cook and jar

  1. Add the cranberries and boil slowly until they are soft and have a fine color.

  2. Transfer the warm cranberries into jars or glasses and seal with brandy paper when cool.

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
Form the fruit base and, once cooked soft, provide the bulk of the preserve.
Loaf sugar
Sweetens the fruit and, at this high ratio, helps preserve it and firm its texture.

The step that matters

Boil slowly until soft. Cooking gently lets the cranberries soften evenly and absorb syrup without bursting. Boiling too hard can break the skins and make the fruit ragged and cloudy.

“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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