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Dessert

Cranberry Jelly I

A jelly made from cranberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cranberry Jelly I

Ingredients

Directions

Cook the berries

  1. Pick over and wash the cranberries.

  2. Place them in a double boiler and fill the outer vessel with lukewarm water.

  3. Cover closely and bring to a boil.

  4. Keep boiling until the berries are broken into pieces.

Finish and set

  1. Strain the mixture and heat it quickly to boiling.

  2. Add the hot sugar and remove from heat as soon as the sugar is melted.

  3. Pour into a mold.

Recipe from a historical cookbook (Internet Archive).

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 fruit body and natural pectin that lets the strained juice set into a jelly.
Sugar
Sweetens the tart berries and helps the juice set into a firm, sliceable gel.

The step that matters

Remove from heat as soon as the sugar melts. Boiling sugar syrup for too long darkens it, dulls the flavor, and can over-concentrate the jelly, making it stiff and sticky rather than tender.

“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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