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Dessert

Cranberry Preserves

A sweet preserve made from cranberries and sugar, cooked until soft and clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Preserves

Ingredients

Directions

Prepare

  1. Pick, wash, and weigh the cranberries.

  2. Dissolve the sugar in a small amount of water.

Make the preserves

  1. Put the sugar solution in a preserving kettle over the fire and bring to a boil, skimming until clear.

  2. Add the cranberries and boil until they are soft and clear.

Jar and store

  1. Pour the warm preserves into glasses and cover with paper 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 tart fruit flavor and the bulk of the preserve, softening as they boil.
Sugar
Sweetens the preserve and, at this concentration, helps it thicken and keep.

The step that matters

Skimming the sugar syrup until clear. Foam rises as the sugar syrup boils and, if left in, makes the preserve cloudy and less appealing. Removing it while the syrup is still clear keeps the final preserve bright and clean-looking.

“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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