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Dessert

Jellied Cranberries

A sweet preserve made by cooking cranberries with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jellied Cranberries

Ingredients

Directions

Prepare the cranberries

  1. Pick over and wash the cranberries.

  2. Place them in a porcelain-lined saucepan and cover with cold water.

  3. Slowly stew the cranberries until soft enough to press through a fine sieve.

Make the jelly

  1. Add 1 pound of sugar to each pint of cranberry pulp.

  2. Boil the cranberry pulp and sugar over heat, stirring constantly for about 15 minutes.

  3. Cool a little of the mixture on a saucer. Check the consistency; it should thicken.

Mold and set

  1. Pour the jelly into molds that have been wet with cold water.

  2. Let it cool until firm before serving.

Recipe from a historical cookbook (Internet Archive).

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 base and the pectin that lets the pulp set into a jelly.
Sugar
Sweetens the tart pulp and helps the mixture thicken and set as it cooks.

The step that matters

Boiling the pulp and sugar. Stirring constantly keeps the sugar from scorching on the bottom of the pan. Enough cooking is needed to concentrate the mixture so it sets firm when cooled.

“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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