Name: Preserved Cranberries
Cuisine: American
Ingredients: 6 quarts of cranberries allow nine pounds of the beat loaf sugar; 3 quarts of the cranberries and put them into a stewpan with a pint and a half of water; 1 jelly bag; 1 preserving kettle; 3 quarts of whole cranberries; 1 bright color; 1 thick jelly

Original Recipe

The cranberries must be large and ripe. Wash them and to six quarts of cranberries allow nine pounds of the beat loaf sugar. Take three quarts of the cranberries and put them into a stewpan with a pint and a half of water. Cover the pan and boil or stew them till they are all to pieces. Then squeeze the juice through a jelly bag. Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand until it is all melted, stirring it up frequently. Then place the kettle over the fire and put in the remaining three quarts of whole cranberries. Let them boil till they are tender, clear and of a bright color, skimming them frequently. When done, put them warm into jars with the syrup, which should be like a thick jelly.

6 quarts of cranberries allow nine pounds of the beat loaf sugar
3 quarts of the cranberries and put them into a stewpan with a pint and a half of water
1 jelly bag
1 preserving kettle
3 quarts of whole cranberries
1 bright color
1 thick jelly

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Stewpan

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Preserving Kettle

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Jelly Bag

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1

The cranberries must be large and ripe.
2

Wash them and to six quarts of cranberries allow nine pounds of the beat loaf sugar.
3

Take three quarts of the cranberries and put them into a stewpan with a pint and a half of water.
4

Cover the pan and boil or stew them till they are all to pieces.
5

Then squeeze the juice through a jelly bag.
6

Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand until it is all melted, stirring it up frequently.
7

Then place the kettle over the fire and put in the remaining three quarts of whole cranberries.
8

Let them boil till they are tender, clear and of a bright color, skimming them frequently.
9

When done, put them warm into jars with the syrup, which should be like a thick jelly.

Preserved Cranberries

Original Recipe

Ingredients

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