Ceanberey Jelly
Ingredients
Directions
Wash the cranberries and place them in a pot with the water.
Boil for 10 minutes, then mash and strain through a flannel bag.
Return the juice to the pot, add the sugar, and boil rapidly for about 15 minutes or until it jellies.
Pour into a container 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 flavour and pectin that help the juice set into a jelly.
- Sugar
- Adds sweetness, balances tartness, and helps the jelly set when boiled.
- Water
- Softens the cranberries and extracts their juice during the first boil.
The step that matters
Boiling rapidly until it jellies. Sugar and pectin only gel when the syrup reaches the right concentration at a hard boil. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and dull.
“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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