Preserved Cranberries
Ingredients
Directions
Prepare the juice
Wash the cranberries.
Combine 3 quarts of cranberries with 1½ pints of water in a stewpan and cover the stewpan.
Boil until the cranberries are completely broken down.
Squeeze the juice through a jelly bag.
Make the preserve
Add the sugar to a preserving kettle and pour the cranberry juice over the sugar.
Let it stand until the sugar melts, stirring frequently.
Place the kettle over the fire.
Add the remaining 3 quarts of whole cranberries.
Boil until tender and bright in color, skimming frequently.
Transfer the warm cranberries and syrup into 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 body and the pectin that helps the preserve set.
- Loaf sugar
- Sweetens the preserve and, at high concentration, helps it keep and set firmly.
- Water
- Helps the cranberries break down and extract their juice during the first boil.
The step that matters
Let the sugar melt fully before boiling. Undissolved sugar can crystallise or scorch on the bottom of the kettle, and stirring while it dissolves keeps heat even so the preserve cooks without burning.
“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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