Cranberry Jelly
Ingredients
Directions
Cook the berries
Combine cranberries and cold water in a pot.
Stir occasionally over high heat until the berries are soft.
Mash the berries, then add sugar and boil for 10 minutes.
Set and serve
Pour the mixture into a mold and let it set.
Do not cook the berries for more than 25 minutes.
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 fruit body, tartness and natural pectin that help the jelly set.
- Sugar
- Adds sweetness and, with boiling, helps the pectin form a firm gel.
The step that matters
Boil with the sugar for 10 minutes. Sugar and pectin need enough heat and time to gel, but overcooking breaks down pectin and darkens the fruit, so the jelly may stay loose or turn dull. Timing the boil keeps the set firm and the colour bright.
“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.