Cranberry Jelly II
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Cook and strain
Put the cranberries in a stew pan with boiling water and boil for 20 minutes.
Rub the mixture through a sieve.
Add the sugar and cook for 5 minutes.
Set
Turn the mixture into a mold or glasses.
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 fruit flavour and the pectin that lets the mixture set into a jelly.
- Sugar
- Adds sweetness, balances the tartness, and helps the jelly set and keep its texture.
The step that matters
Rubbing the mixture through a sieve. Pushing the cooked fruit through a sieve removes skins and seeds, giving a smooth jelly. Cooking the fruit fully first softens it so the pulp passes through easily.
“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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