Cranberry and Sago Jelly
Ingredients
Directions
Prepare the juice
Pick over and wash the cranberries.
Place them in a thick saucepan and cover with cold water.
Cook over heat until tender, breaking them with a spoon.
Squeeze the cooked cranberries through a muslin jelly‑bag or clean towel to extract the juice.
Measure the juice and return it to the saucepan.
Make the jelly
Add the sugar and sago to the juice and boil until the sago is transparent.
Pour the jelly into glasses or molds that have been wet with cold water.
Let it cool before serving.
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 flavour and the juice that forms the body of the jelly.
- Sugar
- Adds sweetness to balance the tartness of the cranberry juice.
- Sago
- Thickens the juice as it cooks and sets into a translucent jelly.
The step that matters
Boil until the sago is transparent. Sago grains stay opaque and chalky if undercooked, leaving gritty specks in the jelly. They need to cook fully in the juice until clear so the starch gelatinises and the jelly sets evenly.
“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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