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Dessert

Moulded Cranberries

Cranberries cooked with water and sugar, then poured into a mold to set.

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

Ingredients

Directions

Prepare

  1. Wash the cranberries thoroughly and drain them.

Cook

  1. Add the water and cook for 10 minutes.

  2. Stir in the sugar and cook for another 10 minutes, stirring often to prevent burning.

Mould and set

  1. Once done, pour the mixture into an earthen mold and set aside to cool.

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 body and pectin that help the mixture thicken and set as it cools.
Sugar
Sweetens the fruit and, with the cooking, helps the mixture thicken into a firm, sliceable mould.
Water
Creates steam and liquid so the cranberries soften and break down evenly before the sugar is added.

The step that matters

Stirring while the sugar cooks. Sugar at the bottom of a pan can scorch before the rest is hot, giving a burnt taste. Stirring often spreads the heat and keeps the fruit from sticking, so the mixture cooks evenly and sets properly.

“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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