Cranberry Jelly
Ingredients
Directions
Cook cranberries in water for 20 minutes.
Strain through a sieve to extract juice and pulp.
Add sweetening and cook for about 10 minutes, or until it reaches a jelly consistency.
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 tart fruit flavor, natural pectin and the juice and pulp that set the jelly.
- Light syrup
- Adds sweetness and, as it cooks down, helps the mixture reach a firm jelly consistency.
The step that matters
Cooking to jelly consistency. Cooking must continue until the mixture reaches the jelly point. Too little cooking leaves it runny, while overcooking makes it stiff and dense once cooled. The mixture thickens as water evaporates and pectin, sugar and acid interact.
“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.