Cranberry-sauce Jelly
Ingredients
Directions
Combine cranberries, powdered sugar, and water in a pot.
Boil for 45 minutes.
Pour the mixture into molds and let it set.
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 flavor and pectin that help the mixture gel as it cools.
- Powdered sugar
- Sweetens the sauce and adds body that helps it set firm.
- Water
- Dissolves the sugar and helps the cranberries soften and break down during boiling.
The step that matters
Boil for 45 minutes. Boiling concentrates the sugar and cranberry pectin so the mixture can gel when cooled. Too little boiling leaves it runny, while over-reduction can make it stiff and dense.
“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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