Firm Cranberry Jelly
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Measure the cranberries and add half their amount of hot water.
Cook and strain
Cover and cook until soft, without adding more water.
Mash the mixture through a strainer.
Sweeten and set
Add the same amount of sugar as water to the pulp and stir well.
Pour the mixture into a mold immediately; no further cooking is required.
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 fruit pulp and natural pectin that lets the mixture set into a firm jelly.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the jelly hold its set.
- Hot water
- Provides moisture so the cranberries soften evenly while cooking.
The step that matters
Cook until the cranberries are fully soft. Cooking until the berries break down releases their skins and pectin. Under-cooked cranberries give little pectin, so the strained pulp may stay runny instead of setting into jelly.
“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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