Cranberry Jelly
Ingredients
Directions
Make the jelly
Boil the cranberries in water for 10 minutes or until they burst.
Rub the mixture through a fine strainer using a wooden or granite spoon.
Add the sugar to the strained mixture and cook for an additional 10 minutes.
Set
Pour the jelly into molds and chill until set.
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 main fruit body, pectin and tartness that give the jelly its flavor and structure.
- Sugar
- Adds sweetness and helps the jelly set firm when cooked with the fruit juice.
The step that matters
Rubbing the cooked cranberries through the strainer. Pushing the pulp through a fine strainer removes skins and seeds, leaving a smooth jelly. Cooking the fruit until it bursts softens it so the juice and pectin pass through easily.
“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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