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Stewed Cranberries

Stewed cranberries are cooked with water and sugar until tender.

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

Ingredients

Directions

  1. Wash the cranberries and place them in a saucepan.

  2. Cover the cranberries with water and bring to a boil.

  3. Cover the saucepan and simmer until the skins are tender, adding more water if necessary.

  4. Stir in the sugar and let simmer for 10 to 12 minutes.

  5. Transfer to a bowl or wide-mouthed crock to 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

Fresh cranberries
Provide the tart fruit base whose skins soften and burst during simmering.
Sugar
Adds sweetness that balances the cranberries' tartness and helps thicken the stewed fruit.

The step that matters

Simmering until the skins are tender. Cranberry skins stay tough if simmered too briefly, while adding water as needed keeps the pan from drying out and scorching before the fruit softens.

“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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