Cranberry Preserve
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Cook and strain
Boil the cranberries in a little water until completely soft.
Add ¾ pound of sugar and boil for 15 minutes.
Strain the mixture to create a jelly.
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 fruit body and natural tartness, and their pectin helps the mixture thicken into a jelly.
- Sugar
- Adds sweetness and, once boiled down, helps the preserve thicken and keeps it from spoiling.
The step that matters
Boiling after adding the sugar. The sugar must boil with the fruit long enough to concentrate the mixture. Too short a boil leaves it runny, and the pectin needs that concentration to set into a jelly.
“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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