Cranberry Jelly
Ingredients
Directions
Place the cranberries and water in a kettle and boil for about 10 minutes until soft.
Squeeze the mixture through a bag to extract the juice.
Return the juice to the kettle, add the sugar, and boil for about 15 minutes or until it jellies.
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 flavour and the pectin that helps the juice set into a jelly.
- Sugar
- Adds sweetness and helps the cooked juice thicken and set as it reaches gelling concentration.
The step that matters
Boiling the juice with sugar until it jellies. The juice must reach gelling concentration to set. Undercooking leaves it runny, while overcooking can make the jelly stiff or cloudy. Watch for the point where it sheets off a spoon.
“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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