Cranberry Jelly
Ingredients
Directions
Cook the cranberries
Combine cranberries and cold water in a pot and bring to a boil for 10 minutes.
Strain the mixture to remove solids.
Sweeten and set
Add granulated sugar to the strained liquid and boil for 1 minute.
Rinse a mold with cold water before pouring in the jelly.
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 pectin and tartness that give the jelly its body and flavour.
- Granulated sugar
- Adds sweetness and, with pectin and acid, helps the mixture set into a gel.
The step that matters
Boil for 1 minute after adding the sugar. Sugar and pectin set into a gel only when the mixture reaches the right concentration and temperature. A brief boil dissolves the sugar and helps it set, while boiling too long can make the jelly stiff or cloudy.
“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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