Cranberry Jelly
Ingredients
Directions
Prepare
Pick over the cranberries carefully.
Make the juice
Combine the cranberries and water in a pot and bring to a boil, stirring occasionally until soft enough to mash.
Strain the mixture to extract the juice.
Finish the jelly
For every pint of juice, add 1 lb of sugar and finish like other 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 pectin, acid and flavour that give the jelly its body and tartness.
- Sugar
- Adds sweetness and, with the cooked fruit, helps the juice set into a firm jelly.
- Water
- Softens the cranberries so they break down and release their juice.
The step that matters
Finish the jelly. Sugar must be added in the correct proportion to the measured juice. Too little sugar can leave the jelly loose, while too much can make it grainy or cause it to set unevenly.
“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.
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