Cranberry Jelly
Ingredients
Directions
Boil water and cranberries in a porcelain kettle until soft.
Strain through a colander without pressing hard.
Stir in warmed sugar without putting back on the stove.
Beat quickly until thoroughly mixed.
Pour into molds.
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 fruit, pectin and tartness that give the jelly its body and flavor.
- Granulated sugar
- Adds sweetness and helps the jelly set firm and hold its shape.
The step that matters
Stir in warmed sugar without putting back on the stove. Returning the mixture to heat after adding sugar can overcook it and weaken gelling, so the jelly may not set properly. Keeping it off the heat preserves the set.
“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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