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Dessert

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

Prepare and stew

  1. Carefully wash the cranberries.

  2. Place them in a saucepan and cover with water.

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

Sweeten and serve

  1. Add the sugar and let them simmer for 10 to 12 minutes.

  2. Transfer to a bowl or wide‑mouthed crock.

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 flavor and pectin that thickens the mixture as the berries soften.
Sugar
Sweetens the tart berries and balances their acidity.

The step that matters

Stewing until the skins are tender. Cranberries need enough liquid while covered so they soften without scorching on the bottom of the pan. Adding water as needed keeps the heat gentle and the berries from drying out, and the skins must soften fully for the berries to release their pectin.

“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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