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Stewed Cranberries

Stewed cranberries are cooked with water and sugar until they form a jelly, served with poultry.

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

Ingredients

Directions

Prepare

  1. Pick over and wash the cranberries.

  2. Place cranberries in a saucepan with boiling water.

Cook

  1. Cook over medium heat for 5 minutes without stirring.

  2. Sprinkle sugar over the cranberries and cook slowly, uncovered, for 10 minutes.

Cool and serve

  1. Skim off any froth, then transfer to a cold place.

  2. If cooked properly, the juice will form a jelly.

  3. Serve with chicken or turkey.

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 main fruit body, and their natural pectin and acid help the juice set into a jelly.
Granulated sugar
Adds sweetness that balances the tartness and helps the juice thicken as it cooks.
Boiling water
Supplies the liquid that softens the berries and starts the cooking.

The step that matters

Cooking the sugar and berries slowly, uncovered. Cranberries hold natural pectin and acid, and sugar helps the juice set. Cooking too briefly leaves the juice runny, while cooking too hard can break the berries down and make the sauce dull or overly thick.

“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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