Cranberry Jelly
Ingredients
Directions
Extract the juice
Wash and drain the cranberries.
Boil the cranberries until soft.
Pass the mixture through a jelly bag while hot.
Make the jelly
Boil the extracted juice with 2 pounds of sugar.
Boil for a short time to preserve color.
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
- Fresh cranberries
- Provide the fruit juice and natural pectin and acid that help the jelly set.
- Sugar
- Sweetens the juice and, when boiled with it, helps the jelly thicken and set.
The step that matters
Boil the juice with sugar for a short time only. Prolonged boiling dulls the bright red color of cranberry and can make the jelly overly stiff. Boil just long enough for the mixture to reach a set, then stop.
“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.