Candied Cranberries

Ingredients

• 1 1-2 cups of berries
• 2 cups of sugar
• 2 1-2 cups of water

Method

1. 1

   Make a thin syrup by boiling together until clear 2 cups of sugar and 2 1-2 cups of water.

2. 2

   When the syrup is cool, add the berries and bring very slowly to the boiling point.

3. 3

   If the berries are heated too quickly, the skins will burst before the syrup soaks into the pulp.

4. 4

   As soon as the syrup cools, take the dish off the stove and let it stand overnight.

5. 5

   Next day, drain the syrup from the berries and boil it until it is reduced to about half its original volume.

6. 6

   Put the berries into this medium-thick syrup and heat slowly; boil gently for 3 or 4 minutes, and then allow to stand for 2 hours or more.

7. 7

   Then boil gently a third time for five minutes.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.

CANDIED CRANBERRIES Candied cranberries make a delicious and inexpensive holiday confection, much resembling candied cherries but having a distinct flavor of its own. This is a suggestion to housewives from the home economic experts of the U. S. Department of Agriculture, who have been developing new uses for the cranberry. They have developed a method which if followed closely gives a bright, firm, plump, semi- transparent candied fruit which can be eaten as a sweet- ' meat or used to give a touch of color to frosted Christmas cakes, whipped cream, or custards, or which can be used like citron in cakes or puddings or chopped up and added to “tutti-frutti” ice creams. The secret of candying cranberries lies in handling the fruit so that it will become saturated with sugar. This calls for slow cooking on the installment plan and the use of a dish large enough to permit all the _ berries to float at the top of the syrup during cooking. The skins are so tough that they must be pierced before cooking to let the sirup into the pulp or interior. To do this, three little slits, each 1-8 inch long, should be made in each berry with the point of a knife. Use selected large, firm cranberries. The directions for cooking are as follows: For 1 1-2 cups of berries, make a thin sirup by boil- ing together until clear 2 cups of sugar and 2 1-2 cups of water

Cook this with the app: pantry check, scaling, and the assistant.