{"id":7830,"slug":"baked-cranberries-or-cherry-preserves","title":"BAKED CRANBERRIES OR CHERRY PRESERVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four quarts of large, perfect cranberries; or four pounds of large cherries (stemmed and stoned)","four pounds of sugar","a tablespoon of hot water"],"ingredients_norm":["perfect cranberries; or pounds of large cherry","sugar","hot water"],"steps":["Pick over, wash and drain four quarts of large, perfect cranberries; or stem and then stone four pounds of large cherries, use a cherry pitter so cherries remain whole.","Place a tablespoon of hot water in a jar, then alternately in layers cherries or cranberries and sugar (with sugar on top), cover closely.","Bake in a very slow oven two hours.","Let stand.","Then keep in a cool, dry place.","The cranberries will look and taste like candied cherries, and may be used for garnishing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w97:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"895ab6118064e8de8255cd608ba24a0a1d79c257cd2401a6fdb57d95773635fe","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-cranberries-or-cherry-preserves"}