Cranberry Jelly
Ingredients
Directions
Prepare the berries
Pick over and wash the cranberries.
Put them in a kettle with enough water to cover.
Cook until very soft, then strain the berries through a sieve.
Make and set the jelly
Measure the juice and add a little more than half as much sugar.
Boil the mixture as you would for jelly.
Pour into molds and set aside to jell.
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
- Supply the juice, natural pectin and tart acid that let the jelly set.
- Sugar
- Sweetens the tart juice and helps the pectin form a firm, sliceable gel.
The step that matters
Boil the juice and sugar mixture as you would for jelly. Cooking must reach the point where sugar, pectin and acid form a gel. Too little boiling leaves the jelly runny, while overcooking can make it stiff or cloudy.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.