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Stewed Cranberries

Stewed cranberries simmered with water and sugar until soft, optionally strained to remove skins.

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

Ingredients

Directions

Prepare the berries

  1. Pick the berries carefully.

  2. Wash them in cold water and drain.

  3. Soak the cranberries in fresh cold water for 5 to 10 minutes. Drain again.

Stew

  1. Place the cranberries in a non-iron vessel and cover with boiling water.

  2. Stew quickly, stirring occasionally, until soft, about 20 to 30 minutes.

  3. Five minutes before they are done, stir in sugar to taste.

  4. Pass the mixture through a colander to remove the skins, if desired.

  5. Remove from heat.

Cool

  1. Transfer to a cold dish.

  2. Let 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
Provide the tart fruit flavour and pectin that thickens the stewed berries as they soften.
Sugar
Adds sweetness and balances the sharp acidity of the cranberries.

The step that matters

Stew quickly until soft, stirring occasionally. Cranberries hold their shape until their skins break down, so cooking too long can turn them mushy or bitter. Stirring prevents scorching on the bottom of the pan. Stopping at soft keeps the texture intact.

“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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