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Dessert

Stewed Cranberries

Stewed cranberries are cooked with sugar and water, then mashed or strained into a jelly.

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

Ingredients

Directions

Make the syrup

  1. Boil sugar and water together.

  2. Add cranberries and cook for 20 minutes.

Cook the berries

  1. Mash the cranberries as they boil, or strain if preferred.

  2. For strained jelly, cook the berries and water, then strain.

  3. Add 1 cup of sugar to each cup of juice, then boil for 10 minutes.

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

White sugar
Adds sweetness and balances the tartness of the cranberries.
Cranberries
Provide the main fruit flavour and pectin that thickens the sauce as it cooks.

The step that matters

Add 1 cup of sugar to each cup of juice, then boil for 10 minutes.. Sugar and pectin together help the juice set into jelly when boiled. Too little boiling can leave the strained juice runny.

“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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