Ceanbeeey Jelly
Ingredients
Directions
Make the juice
Add cranberries and water to a pot and cook until the berries are tender.
Remove from heat and strain through a fine sieve.
Set the jelly
Return the juice to the saucepan, add sugar, and cook until the sugar is completely melted.
Let cool, then pour into a mold and pack in ice for 1 hour.
Serve in sherbet glasses.
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 that helps the juice set into a jelly.
- Sugar
- Adds sweetness and helps give the jelly its body and firm texture.
The step that matters
Straining through a fine sieve. Pressing or forcing solids through the sieve leaves cloudy bits behind. Letting the juice drip slowly keeps the jelly clear and smooth.
“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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