Cranberry Jelly or Sauce
Ingredients
Directions
Prepare
Wash the cranberries.
Add cold water and cook slowly until tender.
Press through a strainer to remove skins.
Sweeten and set
Add sugar to the pulp and boil for five minutes.
Turn into molds and let it stand until firm.
Serve
Serve with poultry or game.
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 flavor and natural pectin that lets the sauce firm up as it cools.
- Sugar
- Sweetens the tart fruit and, with the pectin, helps the sauce set firm when chilled.
The step that matters
Boiling the pulp with sugar. Sugar and pectin must be boiled together long enough to concentrate the mixture. If it is undercooked, the sauce may stay loose and fail to set in the molds.
“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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