Cranberry Jelly
Ingredients
Directions
In a saucepan, combine the cranberries and boiling water.
Cook slowly for 20 minutes.
Rub the mixture through a fine strainer.
Add the sugar and boil for about 5 minutes.
Pour the jelly into a wet mold.
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 fruit pulp and tartness that form the body of the jelly.
- Sugar
- Adds sweetness and helps the cooked juice set into a firm jelly.
The step that matters
Rub the mixture through a fine strainer. Cooked cranberries are soft and seedy, so straining through a fine strainer removes skins and seeds and leaves a smooth, clear jelly base before the sugar is added.
“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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