Cranberry Jelly
Ingredients
Directions
Make the jelly
Use one cup of water for each 4 quarts of cranberries.
Cook until the berries are tender.
Strain the berries and use equal quantities of sugar and juice.
Boil the juice for 10-12 minutes.
Add the hot sugar, stir until dissolved.
Turn the jelly into glasses or a mold.
Set and serve
When perfectly cold, cut into cubes.
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 (in the method)
- Provide the fruit and natural pectin that help the jelly set.
- Sugar (in the method)
- Adds sweetness and helps the jelly set firm and hold its shape.
The step that matters
Boil the juice for 10-12 minutes. Boiling concentrates the juice and evaporates water, which lets the sugar and pectin reach the level needed for the jelly to set. Too short a boil leaves 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.
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