Preserved Cranberries
Ingredients
Directions
Prepare the juice
Wash the cranberries.
Combine 3 quarts of cranberries with 1½ pints of water in a stew-pan.
Cover the stew-pan.
Boil until the cranberries are completely broken down.
Squeeze the juice through a jelly bag.
Make the syrup
Add the sugar to a preserving kettle.
Pour the cranberry juice over the sugar.
Let it stand until the sugar melts, stirring frequently.
Place the kettle over the fire.
Cook and jar
Add the remaining 3 quarts of whole cranberries.
Boil until they are tender, clear, and bright in color, skimming frequently.
Transfer the warm cranberries and syrup into jars.
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 is cooked until tender and preserved in syrup.
- Sugar
- Sweetens the fruit and, dissolved into syrup, helps preserve it.
- Water
- Helps break down the cranberries and dissolve the sugar into juice.
The step that matters
Boil the whole cranberries until clear. Boiling too briefly leaves the berries firm and cloudy, while boiling too long makes them collapse. Frequent skimming removes foam so the syrup stays clear and bright.
“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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