Skip to main content
Preserve

Preserved Cranberries

A method for preserving cranberries in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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.

  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.

  3. Seal the jars with brandy paper when cool.

  4. 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 tart fruit flavor and pectin that helps the preserve set as it cools.
Loaf sugar
Sweetens the preserve and, at high concentration, helps preserve it and gives it a glossy set.

The step that matters

Boil slowly until the cranberries are soft. Gentle simmering softens the fruit and lets the sugar concentrate without scorching. Boiling too hard can break the fruit down unevenly and darken the color, while undercooked berries leave the preserve loose and less stable.

“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.

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes