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Dessert

To Cook Cranberries

A simple jelly made by boiling cranberries with water and sugar.

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

Ingredients

Directions

Prepare

  1. Wash the cranberries and drain them.

Cook

  1. Add the cold water and boil covered for 10 minutes.

  2. Stir in the granulated sugar and boil for another 10 minutes, keeping covered.

Set

  1. Let cool; it will set into a jelly when cold.

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 body and natural pectin that gels as the jelly cools.
Granulated sugar
Adds sweetness and helps the cooked cranberries set into a firm, spreadable jelly.
Cold water
Softens the cranberries so they break down and release their pectin during boiling.

The step that matters

Boiling with the sugar. Cranberries need enough boiling for their pectin to release and combine with sugar and acid. Boiling too briefly can leave a runny jelly that will not set as the cooled mixture firms up.

“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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