Cranberry Jelly
Ingredients
Directions
Make the juice
Cover cranberries with water and cook until soft.
Mash through a colander to extract juice.
Make the jelly
Combine 1 pint of juice with 1 pound of sugar in a pot.
Return to the stove and boil for 30 minutes.
Pour the hot liquid into molds 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 tart fruit flavour and the juice that becomes the jelly.
- Sugar
- Sweetens the juice and helps it set into a jelly as it boils.
The step that matters
Boiling the juice and sugar for 30 minutes. Cooking the sugar and juice to the right concentration lets the pectin in the cranberries gel as it cools. Too little boiling can leave the jelly runny, while overcooking can make it stiff or sticky.
“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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