Cranberry Jelly
Ingredients
Directions
Make the juice
Boil cranberries and water until very soft.
Strain through a cheesecloth over a colander to extract the juice.
Make the jelly
Return the juice to the kettle and add 1 cup of sugar for each pint of juice.
Boil until a drop held in the air congeals, then pour into molds.
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 lets the juice set into a jelly.
- Sugar
- Sweetens the tart juice and helps it set firm as it cooks down.
The step that matters
Boil until a drop held in the air congeals. Cooking the juice with sugar until it reaches the setting point is what makes it firm enough to hold its shape in molds. Stopping too early leaves it runny, and cooking too long can make it stiff.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.