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Dessert

Cranberry Jelly

A fruit preserve made from cranberries and sugar boiled and set into a jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Jelly

Ingredients

Directions

Prepare the cranberries

  1. Select and wash the cranberries.

  2. Place them in a pot and cover with boiling water.

  3. Boil for 20 minutes or more.

  4. Remove from heat and strain while hot.

Make the jelly

  1. Add 2 cups of sugar to the liquid.

  2. Boil for 15 minutes.

  3. Strain hot through cheesecloth into molds to cool.

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

What each ingredient does

Cranberries
Provide the tart flavor and pectin that help the juice set into a jelly.
Sugar
Sweetens the juice and helps it gel by binding water and firming the set.

The step that matters

Boil the sugar mixture for 15 minutes. Sugar and pectin need enough boiling to reach the concentration required for gelling. Too short a boil leaves the jelly runny, while overcooking can make it stiff or cloudy.

“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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