Cranberry Jelly
Ingredients
Directions
Prepare
Pick over the cranberries carefully.
Make the jelly
Boil the cranberries in cold water until perfectly soft.
Mash the cranberries while hot through a colander into a bowl with the sugar.
Stir until the sugar is dissolved.
Pour the mixture into molds and set in a cool place for 24 hours.
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 bulk of the fruit and the tart flavour and pectin that help the jelly set.
- White sugar
- Sweetens the jelly and helps it set firm and hold its shape.
- Cold water
- Provides the liquid that softens the cranberries so they can be mashed and strained.
The step that matters
Boil until perfectly soft. Cranberry skins and pulp must break down fully so the juice releases its pectin. Undercooked berries leave the mash thick and grainy, and the jelly may not set evenly.
“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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