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Dessert

Cider Jelly

A gelatin dessert made with apple cider, sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Gelatin and sugar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cider Jelly

Ingredients

Directions

Prepare

  1. Soak the gelatin in cold water for 2 hours.

  2. Bring the cider to a boil.

  3. Pour the boiled cider over the soaked gelatin.

  4. Add the sugar.

Strain and set

  1. Strain the mixture through a napkin.

  2. Pour the strained mixture into molds.

  3. Refrigerate for 6 to 8 hours until set.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Gelatin + cidertop 30% of all pairs
    Smell alikelow
    Cooked together29 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin
Provides the structure that lets the cider mixture set into a firm jelly.
Cider
Forms the liquid base and supplies the main apple flavour.
Sugar
Adds sweetness and balances the tartness of the cider.

The step that matters

Pour the boiled cider over the soaked gelatin. Gelatin only sets properly when it fully dissolves in hot liquid. If the cider is not hot enough or the gelatin is not fully softened, the jelly can set unevenly or contain soft granules.

“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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