Cranberry Preseryes
Ingredients
Directions
Weigh the cranberries and measure an equal amount of sugar.
Combine the cranberries, sugar, and just enough water to dissolve the sugar in a pot.
Boil until the cranberries are well cooked.
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 flavor and most of the body of the preserves.
- Sugar
- Sweetens the fruit and, as it concentrates, helps the preserves thicken and keep.
The step that matters
Boil until the cranberries are well cooked. The sugar must first dissolve fully so it does not crystallize later. During boiling, the fruit breaks down and water evaporates, concentrating the sugar and fruit pectin so the mixture thickens. Stopping too early leaves it runny, while boiling too long can make it stiff and overly dark.
“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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