Cranberry Jelly
Ingredients
Directions
Prepare
Wash and pick over the cranberries.
Make the jelly
Boil the cranberries in enough water to cover them.
Strain the mixture through a fine sieve.
Sweeten the strained juice with fine sugar to taste.
Boil gently for 10 to 15 minutes.
Mould the jelly in cups or tumblers.
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
- Fresh cranberries
- Provide the tart fruit flavour and the pectin that helps the juice set into a jelly.
- Fine sugar
- Sweetens the tart juice and helps the jelly set and hold its shape.
The step that matters
Boil gently for 10 to 15 minutes. Boiling too hard or too long can evaporate too much liquid and scorch the sugar, while too little cooking may leave the jelly too soft to set properly.
“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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