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Dessert

Baked Cranberries

A simple baked dish of cranberries simmered in sugar syrup.

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

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Choose a wide, flat baking dish.

  3. Place the cranberries in the dish.

  4. In a saucepan, combine sugar and water to make a syrup.

  5. Pour the syrup over the cranberries.

Bake and serve

  1. Bake in the oven until done.

  2. Remove from the oven and let cool without stirring.

  3. Once cool, serve in a glass dish.

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 fruit that softens and holds its shape during slow baking.
Sugar
Sweetens the fruit and, dissolved in water, forms a syrup that moistens and preserves it.
Water
Dissolves the sugar into a syrup that coats the berries and keeps them moist as they bake.

The step that matters

Let cool without stirring. Stirring while the syrup cools and sets can break up the cranberries and make the texture grainy or mushy. Leaving them undisturbed lets the syrup thicken around the fruit.

“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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