Baked Cranberries or Cherry Preserves

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 4 quarts cranberries or sour cherries
  • 4 quarts sugar
  • A 1 gallon stone jar


Pick over, wash and drain large, perfect cranberries; or stem and then stone large cherries (with new steel hairpin so they remain whole). Place a tablespoon hot water in jar, then alternately in layers cranberries or cherries and sugar (with sugar on top), cover closely. Bake in a very slow oven 2 hours. Let stand. Then keep in a cool, dry place.

Look and taste like candied cherries.