Cranberry and Sago Jelly
Ingredients
Directions
Prepare the juice
Pick over and wash the cranberries.
Place them in a thick saucepan and cover with cold water.
Stew over heat until tender, breaking them with a spoon.
Squeeze the cooked cranberries through a muslin jelly-bag or clean towel to extract the juice.
Measure the juice and return it to the fire.
Make the jelly
Add the sugar and sago to the juice and boil until the sago is transparent.
Pour the jelly into glasses or molds that have been wet with cold water.
Let it cool before serving.
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 the juice that sets the jelly.
- Sugar
- Sweetens the tart cranberry juice and balances its acidity.
- Sago
- Thickens the juice as its starch swells and turns transparent when cooked, giving the jelly its set.
The step that matters
Boil until the sago is transparent. Sago starch must be fully cooked for the grains to swell and turn clear. Undercooked sago stays chalky and firm, and the jelly will not set evenly.
“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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