Cranberry-sauce Jelly
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Boil for 45 minutes.
Pour the mixture 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 tartness, flavor, and natural pectin that helps the jelly set.
- Pounded loaf sugar
- Adds sweetness and, with pectin and acid, helps the mixture set into a firm gel.
The step that matters
Boil for 45 minutes. Boiling drives off water and concentrates the sugar and pectin. Cooking long enough lets the mixture set into a firm jelly once it cools, while undercooking can leave it runny.
“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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