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Dessert

Preserved Cranberries

A preserve made by boiling cranberries with sugar and water.

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

Ingredients

Directions

Prepare the syrup

  1. Wash the cranberries and weigh them.

  2. Dissolve the sugar in ½ cup of water in a preserving kettle over heat.

  3. Boil the sugar mixture for about 10 minutes, skimming well.

Cook and jar

  1. Add the cranberries and boil slowly until they are soft and a fine color.

  2. Put the warm cranberries into jars or glasses and seal with brandy paper when cool.

  3. Once opened, reseal immediately to prevent spoilage.

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 fruit, tartness and flavor, and soften into the preserve as they cook.
Loaf sugar
Sweetens the fruit and draws water out of it, helping preserve it.

The step that matters

Boil the cranberries slowly. A slow simmer softens the berries while keeping their skins intact and their color bright. Fast, rolling boiling can split the skins and make the fruit break down unevenly.

“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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