Skip to main content
Dessert

Candied Cranberries

Candied cranberries are dried berries cooked in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Candied Cranberries

Ingredients

Directions

Prepare

  1. Choose large red cranberries and prick each one three or four times.

Cook and rest

  1. Drop them carefully into boiling syrup and cook slowly for 5 to 6 minutes.

  2. Remove from heat and let stand overnight.

  3. Reheat and let stand another night, if possible.

Dry

  1. While hot, remove the berries from the syrup and drop them on well-oiled paper or a plate to dry.

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 becomes the candied piece; pricking lets syrup penetrate.
Syrup
Sugar that soaks into the berries, sweetening them and preserving their shape and texture.

The step that matters

Drop the berries into the boiling syrup carefully and cook slowly. Dropping them gently keeps the skins intact so they do not split. Slow cooking lets the sugar penetrate gradually, so the berries candy without bursting or turning mushy.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes