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 fruit pectin that helps the jelly set.
- Sugar
- Sweetens the jelly and helps it hold a firm, glossy set.
- Water
- Dissolves the sugar and softens the cranberries so they cook down into a pulp.
The step that matters
Straining the cooked cranberries. Pressing too hard forces through fine solids that cloud the jelly and make it grainy. Let the juice drain through the sieve for a clear, smooth set.
“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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