Cranberry Jelly
Ingredients
Directions
Make the jelly
Boil cranberries with enough water to prevent burning.
Strain the mixture through a sieve.
Add sugar to taste and boil again until thick.
Set and serve
Pour into a mold and set aside until cold.
Once cold, turn out the jelly.
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 bulk of the flavour, tartness, and natural pectin that lets the jelly set.
- Sugar
- Adds sweetness that balances the tartness and helps the jelly thicken and hold its shape.
The step that matters
Boil again until thick. Cranberries are very tart and the jelly only sets properly once enough liquid has evaporated and the sugar and pectin are concentrated. Stopping too early leaves a runny jelly that will not hold its shape when turned out.
“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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