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Dessert

Firm Cranberry Jelly

A firm jelly made from cranberries, hot water, and sugar.

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

Ingredients

Directions

Prepare and cook

  1. Pick over and wash the cranberries.

  2. Measure the cranberries and add half their amount of hot water.

  3. Cover and cook until soft, without adding more water.

Strain and sweeten

  1. Mash the mixture through a strainer.

  2. Add the same amount of sugar as water to the pulp and stir well.

Mold

  1. Pour the mixture into a mold immediately.

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 pectin and tartness that give the jelly its body and bright flavor.
Sugar
Sweetens the pulp and helps the jelly set firm enough to hold its shape.

The step that matters

Pour the mixture into a mold immediately. As the sweetened cranberry pulp cools, its pectin and sugar begin to gel, so delaying the pour can leave the jelly too thick to fill the mold 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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