Cranberry Jelly or Sauce
Ingredients
Directions
Combine cranberries, sugar, and boiling water in a pot.
Boil until the cranberries are broken and mushy.
Strain if desired, or leave as is.
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 body and pectin that thickens the sauce as it breaks down.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
The step that matters
Boiling until the cranberries are broken and mushy. Cranberries must cook long enough to burst and release their pectin, which lets the sauce thicken as it cools. Stopping too early leaves a thin, whole-berry sauce.
“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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