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Dessert

Cider Jelly

A gelatine dessert made with cider, sugar, lemon, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cider Jelly

Ingredients

Directions

Prepare the jelly

  1. Soak the gelatine in the cold water for 1 hour.

  2. Add the sugar, lemon juice, grated lemon rind, and cinnamon to the soaked gelatine.

  3. Pour in the boiling water and stir until the gelatine is completely dissolved.

  4. Stir in the cider.

Strain and set

  1. Strain the mixture through a double flannel bag without squeezing.

  2. Wet your molds with cold water and pour the jelly mixture into them.

  3. Set the molds aside to cool and harden.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cider + cinnamontop 16% of all pairs
    Smell alikelow
    Cooked together1,497 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cider + lemontop 24% of all pairs
    Smell alikelow
    Cooked together986 recipes

    Shared aroma: linalool (floral, citrus).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm jelly as it cools and hardens.
Sugar
Sweetens the jelly and adds body to the set.
Lemon juice
Adds acidity that brightens the flavour of the cider.
Cider
Provides the main flavour of the jelly.

The step that matters

Strain without squeezing. Squeezing the flannel bag pushes fine solids and cloudiness through, making the jelly murky. Letting the liquid drip alone keeps it clear.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cider, cinnamon):

  1. Applefits better
  2. Vanillafits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, cider, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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