A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The cranberries must be large and ripe. Use a jelly bag to strain the juice from the cooked cranberries. Stir the sugar and juice mixture frequently while it melts.
Preserved exactly as written in the original source
Wash the cranberries
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
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
Place the kettle over the fire and put in the remaining three quarts of whole cranberries
Modern guidance to help you succeed with this vintage recipe
Cooking half the cranberries extracts pectin and creates a natural gelling liquid that suspends the whole berries while providing structure. The high sugar-to-fruit ratio (3:2) creates an inhospitable environment for bacterial growth through osmotic pressure, drawing moisture from microorganisms. Dissolving sugar in cold juice before heating prevents crystallization and ensures even distribution, while the acids in cranberries lower the pH to further inhibit spoilage and help activate pectin for proper set.
This is specifically a preservation recipe designed for long-term storage. The preserve can be made months ahead during cranberry season. Once properly sealed in sterilized jars, it will keep in a cool, dark pantry for up to 1 year.
Pour the hot preserve into sterilized jars, leaving 1/4-inch headspace. Seal immediately with sterilized lids. For long-term storage, process in a boiling water bath for 10 minutes. Properly sealed jars will keep in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
AI-generated tips from Chef Cecil's culinary database
This is specifically a preservation recipe designed for long-term storage. The preserve can be made months ahead during cranberry season. Once properly sealed in sterilized jars, it will keep in a cool, dark pantry for up to 1 year.
Pour the hot preserve into sterilized jars, leaving 1/4-inch headspace. Seal immediately with sterilized lids. For long-term storage, process in a boiling water bath for 10 minutes. Properly sealed jars will keep in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
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