Cranberry Jelly
Ingredients
Directions
Prepare
Wash the cranberries.
In a saucepan, combine cranberries, sugar, and water.
Cook over medium heat for 15 minutes.
Strain and set
Strain the mixture through a sieve, pressing to extract juice.
Beat the strained cranberry until smooth.
Pour into a mold rinsed with cold water.
Set in a cold place to harden.
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 flavour and the pectin that helps the jelly set.
- Sugar
- Adds sweetness and helps the jelly hold its shape when it sets.
- Water
- Dissolves the sugar and helps the cranberries soften during cooking.
The step that matters
Cook over medium heat for 15 minutes. Cooking long enough softens the cranberries and releases pectin, which is needed for the jelly to set firmly. Too little cooking can leave it runny.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.