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Dessert

Cranberry Jelly

A fruit preserve made from cranberries, water, and sugar, boiled and set into a jelly.

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

Ingredients

Directions

Prepare the berries

  1. Wash and pick over the cranberries.

  2. Add cold water and place in a porcelain-lined saucepan over high heat.

  3. Stir occasionally until the berries are soft.

  4. Mash the berries thoroughly with a spoon and strain the mixture.

Make the jelly

  1. Bring the strained mixture to a boil.

  2. Add the granulated sugar and boil for 10 minutes.

Mold and cool

  1. Pour the jelly into molds.

  2. Cool the molds with cold water before using.

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 natural pectin and acidity, which help the juice set into a gel.
Granulated sugar
Adds sweetness and helps the jelly set firm and hold its shape.

The step that matters

Boil the sugar mixture for the full 10 minutes. Sugar, pectin and acid only form a firm gel when the mixture is concentrated enough. Cutting the boil short leaves the jelly loose and runny once it cools.

“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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