Cranberry Jelly
Ingredients
Directions
In a covered saucepan, stew the cranberries in 1 cup of water until they burst and are tender.
Strain the mixture through a coarse sieve.
Add the sugar to the strained juice.
Boil for 1 minute, then pour into a mold.
Set aside to cool.
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 fruit flavor and the pectin that helps the juice set into a jelly.
- Sugar
- Adds sweetness that balances the tartness and helps the jelly hold its set.
The step that matters
Boil for 1 minute after adding the sugar. Sugar must dissolve fully into the juice and the mixture must reach a rolling boil so the pectin can work. A short boil that is too weak or too long can leave the jelly runny or too stiff.
“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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