Cranberry Jelly
Ingredients
Directions
In a pot, combine cranberries and water. Cook over medium heat, stirring often, until the berries are soft.
Strain the mixture to remove solids.
Return the liquid to the pot, add sugar, and cook until it begins to thicken, about 20 minutes.
Pour the jelly into a mold and let it 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 flavor and the pectin-rich pulp that gives the jelly its body.
- Sugar
- Adds sweetness and helps the cooked juice thicken and set into a jelly.
The step that matters
Cooking the strained liquid until it begins to thicken. Cooking drives off water and concentrates the pectin and sugar. Stop too early and the jelly stays runny; cook too long and it can turn stiff or grainy as it cools.
“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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