Cranberry Jeeey
Ingredients
Directions
Prepare the cranberries
Wash the cranberries.
Boil the cranberries with the water for 10 minutes.
Mash the cranberries and squeeze through a flannel bag.
Return the juice to the kettle.
Make the jelly
Add the sugar and boil rapidly for 10 to 15 minutes until it jellies.
Turn out 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 main fruit flavour and the pectin and acid that help the juice set into jelly.
- Sugar
- Sweetens the jelly and, with boiling, helps it thicken and set.
The step that matters
Boil rapidly after adding the sugar. Sugar and pectin only gel properly when the syrup reaches a high enough temperature. Boiling rapidly for the stated time helps the jelly set; boiling too gently can leave it runny.
“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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