Cranberry Jelly
Ingredients
Directions
Prepare the cranberries
Pick over and wash the cranberries.
Cook them with the water until they burst.
Press through a strainer.
Make the jelly
Add the sugar and stir until dissolved.
Stop stirring and boil for 8 to 10 minutes, or until it jells.
Pour into moulds or glasses that have been wet with cold water and set aside to cool.
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 flavour and the pectin that lets the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the fruit juice.
- Water
- Helps the cranberries break down and release their juice for straining.
The step that matters
Stop stirring and boil for 8 to 10 minutes. Once the sugar is dissolved, stirring can disturb the set and boiling must reach the point where pectin, sugar and acid gel together. Too short a boil leaves the jelly runny, while overcooking can make it 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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