Preserved Cranberries
Ingredients
Directions
Prepare the juice
Wash the cranberries.
Combine 3 quarts of cranberries with 1.5 pints of water in a stew-pan.
Cover and boil until soft.
Squeeze the juice through a jelly bag.
Make the syrup
Add the sugar to a preserving kettle and pour the cranberry juice over it.
Let it stand until the sugar melts, stirring frequently.
Place the kettle over the fire and add the remaining 3 quarts of whole cranberries.
Boil until tender and bright in color, skimming frequently.
Jar
Transfer the warm cranberries and syrup into jars, ensuring the syrup is thick like 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 tart fruit flavor and the bulk of the preserve, softening as they cook.
- Sugar
- Sweetens the fruit and, as it dissolves and cooks down, thickens the syrup to a jelly-like set.
- Water
- Helps soften the cranberries so their juice can be extracted.
The step that matters
Boil until thick and jelly-like. Cranberries contain natural pectin, and sugar concentrates as water evaporates. Boiling long enough lets the syrup reach a gel-like set when cooled. Stopping too early leaves a runny preserve, while overcooking can make it stiff or scorched.
“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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