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Dessert

Jellied Cranberries

A sweetened, cooked cranberry preserve set into a jelly.

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

Ingredients

Directions

Prepare

  1. Wash cranberries and place them in a granite kettle.

  2. Add sugar and water.

Cook and set

  1. Cook slowly for 30 minutes, pressing down occasionally with a wooden spoon.

  2. Pour the mixture out to cool.

  3. Arrange in broken pieces in a serving dish.

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 that softens and thickens into the jelly-like set.
Sugar
Sweetens the cranberries and helps the mixture set as it cools.
Water
Adds moisture so the cranberries can soften and break down during slow cooking.

The step that matters

Cook slowly and press down the berries. Slow cooking lets the cranberries soften fully and release their pectin, which is needed for the mixture to set. Pressing helps break the fruit down evenly, while rapid boiling could scorch the sugar and leave the texture uneven.

“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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