Cranberry Jelly
Ingredients
Directions
Prepare the cranberries
Pick over and wash the cranberries.
Add 1 cup of water for each quart of cranberries.
Cover and cook until soft.
Make the jelly
Rub the mixture through a sieve.
Add ¾ as much sugar as juice.
Boil uncovered for 5 minutes.
Turn into molds or glasses.
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 flavor and the pectin-rich body that lets the jelly set.
- Sugar
- Sweetens the tart juice and helps the jelly set firm when boiled.
- Water
- Covers the cranberries during cooking so they soften into a pulp that yields juice.
The step that matters
Boil uncovered for 5 minutes. Boiling concentrates the juice and sugar so the mixture reaches the gel point. Boiling too briefly leaves the jelly runny, while overcooking can make it stiff.
“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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