Candied Cranberries
From Aunt Sammy's radio recipes, 1926
The leftover syrup is excellent as pudding sauce or diluted for pancakes.
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1744Calories
2 gProtein
452 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1744 kcal
Protein2 g
Carbohydrates452 g
Fiber15 g
Sugars420 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium353 mg
Calcium52 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A13 mcg
Vitamin E5.6 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline23 mg
Caffeine0 mg
Water845 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 14. The excerpt below is the record exactly as published.
CANDIED CRANBERRIES 3 cups cranberries. 2 cups sugar. 2 cups water
Cook this with the app: pantry check, scaling, and the assistant.