Cranberry Jelly
Ingredients
Directions
Prepare the cranberries
Wash and pick the cranberries.
Place them in a pot with ½ cup of water, cover, and stew until done.
Pour the mixture through a jelly bag or coarse towel without squeezing.
Make the jelly
Measure the liquid and return it to the pot.
Bring to a boil and remove any scum.
Add 1 pound of sugar and boil for about 20 minutes, or until it jellies.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavor and pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Pour through the jelly bag without squeezing. Squeezing forces cloudy solids and fine pulp through the cloth, making the jelly murky. Letting it drip clear keeps the finished jelly bright and smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.