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Dessert

Jellied Obanbebbies

A jellied cranberry confection made by boiling cranberries with sugar and water.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 3 ingredients
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Jellied Obanbebbies

Ingredients

Directions

Prepare

  1. Put three pints of cranberries in a granite stew pan.

  2. Sprinkle three cups of granulated sugar over the cranberries.

  3. Add three gills of water (or just under a pint) to the pan.

Cook

  1. Bring the mixture to a boil.

  2. Cook for ten minutes, keeping the pot closely covered and do not stir.

  3. Skim off the scum that rises to the surface.

Set

  1. Pour the mixture into a mould.

  2. Let it cool; the mixture will set into a jelly and the skins will be soft and tender.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

Explore the science

What each ingredient does

Cranberries
Provide the tart fruit body and natural pectin that helps the mixture set into a jelly.
Granulated sugar
Adds sweetness, balances the tartness, and helps the mixture gel as it cools.

The step that matters

Cook covered and do not stir. Keeping the pot covered holds in steam so the skins soften evenly. Stirring breaks the cranberries apart, which can make the jelly cloudy and mushy rather than clear and firm.

“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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