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Cranberry and Raisin Jelly

A fruit jelly made from cranberries, raisins, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cranberry and Raisin Jelly

Ingredients

Directions

Prepare

  1. Wash the cranberries and pick over carefully.

  2. Cook cranberries and raisins in 1½ cups of water until soft, about 10 minutes.

  3. Rinse the mixture through a fine sieve.

Set the jelly

  1. Add 1 cup of sugar and boil for 10 minutes.

  2. Pour into a mold dipped in cold water and set aside to harden.

Serve

  1. When ready to serve, turn out onto a round, flat dish.

  2. Decorate with sprigs of holly or a wreath of cranberries and parsley.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cranberries
Provide the tart flavour and fruit body that gives the jelly its character.
Raisins
Add body and natural sweetness, softening as they cook into the fruit mixture.
Sugar
Sweetens the mixture and, with the fruit's pectin, helps the jelly set firm.

The step that matters

Rinsing through a fine sieve. Straining removes skins and seeds so the jelly sets clear and smooth. Pressing too hard can push solids through and cloud the result.

“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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