Cranberry Jelly
Ingredients
Directions
Prepare the fruit
Stew the cranberries in boiling water until soft.
Mash the cranberries through a strainer.
Make the jelly
Add sugar to the strained cranberries and return to the fire.
Boil for three minutes.
Serve
Serve cold with dinner.
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 the pectin-rich pulp that thickens the jelly as it sets.
- Sugar
- Adds sweetness, balances the tartness, and helps the jelly set firm when cooled.
The step that matters
Boil for three minutes. Boiling concentrates the sugar and fruit pectin so the jelly can set when cold. Boiling too briefly leaves it runny, while boiling too long can make it stiff and sticky.
“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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