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Dessert

To Can Cranberries

A method for preserving cranberries in cans by boiling them with water and sugar.

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

Ingredients

Directions

Prepare the fruit

  1. Wash the cranberries in hot soda water, then rinse them.

  2. Put the cleaned cranberries in a pot or aluminum kettle with the water and boil until mushy, stirring well.

  3. Strain the mixture through a double white muslin bag.

  4. Reheat the strained pulp over the fire.

Sweeten and can

  1. Place the sugar in a large flat pan and heat it in the oven until almost melted.

  2. Pour the hot sugar into the boiling pulp, stirring continuously.

  3. Immediately pour the mixture into hot cans and seal.

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 pulp that forms the body and flavour of the sauce.
Sugar
Sweetens the sauce and balances the cranberries' sharp acidity.
Water
Softens the cranberries during boiling so they break down into pulp.

The step that matters

Pour the hot sugar into the boiling pulp, stirring continuously.. Adding sugar to pulp that is still boiling and stirring constantly helps it dissolve evenly and prevents scorching on the bottom of the pot.

“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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