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Stewed Cranberries

Stewed cranberries are cooked with water and sugar until tender, then cooled.

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

Ingredients

Directions

Cook the cranberries

  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.

Sweeten and cool

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

  2. 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

Cranberries
Provide the tart fruit that softens into the sauce as it simmers.
Sugar
Adds sweetness and balances the tartness of the cranberries.

“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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