Preserved Cranberries
Ingredients
Directions
Prepare the cranberries
Wash the cranberries.
Combine 3 quarts of cranberries with 1½ pints of water in a stew-pan.
Cover the stew-pan.
Boil until the cranberries are in pieces.
Squeeze the juice through a jelly bag.
Make the preserve
Add the sugar to a preserving kettle and pour the cranberry juice over it.
Let the mixture stand until the sugar melts, stirring frequently.
Place the kettle over the fire and add the remaining 3 quarts of whole cranberries.
Boil until tender, clear, and bright, skimming frequently.
When done, put the warm cranberries and syrup into jars.
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 body and bulk, and their pectin helps the preserve set.
- Loaf sugar
- Sweetens the preserve and, at this high ratio, helps it set and keeps it preserved.
- Water
- Starts the cooking so the cranberries soften and release their juice.
The step that matters
Boil until tender, clear, and bright, skimming frequently. Cranberries must cook long enough to soften fully and the sugar syrup must reach a set point. Skimming removes foam and impurities so the preserve looks clear.
“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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