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Dessert

Cranberry Jelly

A sweet preserve made by cooking cranberries with sugar until they burst and then allowing the mixture to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Jelly

Ingredients

Directions

Prepare

  1. Pick over and wash the cranberries.

Make the jelly

  1. Cook the cranberries with the sugar until they burst.

  2. Press the mixture through a strainer.

  3. Add the sugar and stir until dissolved.

  4. Stir for 8 to 10 minutes, or until it jells.

Set

  1. Pour into molds or glasses that have been wet with cold water.

  2. Set aside to cool.

Recipe from a historical cookbook (Internet Archive).

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 natural pectin that lets the juice set into a jelly.
Sugar
Adds sweetness that balances the tartness and helps the jelly firm up as it thickens.
Water
Helps the cranberries soften and release their juice during the initial cooking.

The step that matters

Stir for 8 to 10 minutes, or until it jells.. Cooking must reach the point where sugar and pectin set when cooled. Undercooked mixture stays runny, while overcooking can make the jelly stiff and dull.

“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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