Cranberry Moulds
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
In a saucepan, combine cranberries, sugar, and water.
Make the moulds
Bring to a boil and let it boil for 15 minutes.
Rub the mixture through a sieve into small cordial glasses.
Chill and then remove from the moulds.
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 body that the cooked mixture sets around.
- Sugar
- Sweetens the tart cranberries and helps the cooked mixture set firm when chilled.
The step that matters
Rubbing the cooked mixture through a sieve. Pressing the cooked cranberries through a sieve removes skins and seeds, leaving a smooth mould. Skipping this or pushing too hard leaves grit and a rough texture.
“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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