Cranberry Jelly
Ingredients
Directions
Make the juice
Stew the cranberries in 1 pint of water until they are soft.
Strain the mixture to extract the juice.
Sweeten and cook
Add 1 cup of sugar for each cup of juice.
Bring the mixture to a gentle boil.
Mold and serve
Wet the molds with cold water.
Pour the juice into the wet molds.
Serve in an oval glass dish.
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 tart flavor and natural pectin that helps the juice set into a jelly.
- Sugar
- Adds sweetness, balances the tartness, and helps give the jelly its firm, glossy texture.
The step that matters
Bring the mixture to a gentle boil. Sugar and pectin must be heated enough to dissolve and set the jelly, but a hard, prolonged boil can darken the flavor and make the set uneven. Gentle heat keeps the texture 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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