Cranberry and Sago Jelly
Ingredients
Directions
Prepare the juice
Wash the cranberries and place them in a large stew pan.
Cover the cranberries with cold water and cook until the skins burst.
Mash the cranberries with a spoon and pour the mixture into a jelly bag to extract the juice.
Make the jelly
For each pint of juice, add ½ cup of sugar and ⅓ cup of sago.
Cook the mixture on the stove until the sago becomes transparent.
Pour the jelly into cups to mold and serve cold.
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 flavour and the juice that sets the jelly.
- Sugar
- Adds sweetness that balances the tartness of the cranberry juice.
- Sago
- Thickens the juice as its starch swells and turns transparent when cooked.
The step that matters
Cook the mixture until the sago becomes transparent. Sago starch must be fully cooked to swell and thicken the juice. Stopping early leaves it opaque and gritty, and the jelly will not set evenly.
“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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