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Cranberries

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Ingredients 5 ingredients

  1. a pound of fruit
  2. Water
  3. Cranberries
  4. two quarts of sugar
  5. Cranberry sauce

Possible health benefits

General information, not medical advice.

  1. Cranberry Source of vitamin C

    Source of vitamin C · 14 mg per 100 g, 18% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Cranberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Pour scalding water upon them, as this will make it much more easy to separate the defective ones from the good, than if they are washed in cold water.
  2. Measure the fruit, and allow two quarts of sugar for five of fruit.
  3. Boil the cranberries till they are soft in half as much water as fruit.
  4. Stir them very often.
  5. When they are soft add the sugar, and boil gently as possible half an hour more.
  6. They are very liable to burn, and therefore should be carefully attended to.
  7. If you like cranberry sauce very sweet, allow a pound of sugar for a pound of fruit.
  8. Cranberries keep very well in a firkin of water in the cellar, and if so kept, can be stewed fresh at any time during the winter.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon