No. 3838 — Cranberry Pastila
English historical translation of Molokhovets recipe No. 3838 from the 1901 Russian cookbook, retaining original methods and measures.
During hard winter frosts drain the stored cranberries and freeze until as hard as nuts.
Without bringing the berries into a warm room, pound in a wooden mortar, transfer in small amounts to a sieve above a wide earthenware bowl and place in very gentle oven heat.
When the juice drains, rub the remaining mass through a fine sieve.
Mix one glass sugar or honey into every glass cranberry purée and pour into pastila boxes as in recipe No. 3726. Dry in an oven or heated bathhouse.
When using honey, the author stresses that it should be fresh rather than melted. Beat the honey until white before blending with the purée and stir steadily in one direction for two hours.