Skip to main content
Baking

Cranberry Jelly

Cranberry jelly made by boiling cranberry juice with sugar, adding pulp from boiled berries, and setting in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and cranberry work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry Jelly

Ingredients

Directions

Prepare the juice

  1. Prepare cranberry juice as per general directions.

  2. Wash the sound berries.

  3. Boil the berries with just enough water until they become a pulp.

  4. Pass the pulp through a colander or fruit strainer to remove the skins.

Make the jelly

  1. Add 1 pound of sugar to every pint of juice.

  2. Add an equal quantity of granulated sugar to the juice.

  3. Boil the mixture.

  4. Skim the surface.

  5. Boil until firm.

Set and serve

  1. Rinse glasses in cold water.

  2. Dip the molds in very cold water.

  3. Pour the jelly into the glasses.

  4. Mould the jelly in individual dishes or a large mould.

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. Sugar + cranberrytop 25% of all pairs
    Smell alikelow
    Cooked together374 recipes

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

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

What each ingredient does

Cranberry juice
Provides the liquid and tart flavour base that the jelly is built on.
Sugar
Sweetens the jelly and helps it set firm as it boils.

The step that matters

Boil until firm. Boiling must continue until the sugar and fruit pectin reach the gel point. Stopping too early leaves a runny jelly, while overcooking can make it stiff and sugary.

“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.

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes