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Dessert

Jellied Cranberries

Cranberries boiled with water, mashed, sweetened, and set into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jellied Cranberries

Ingredients

Directions

Prepare

  1. Wash and pick over the cranberries.

  2. Put the cranberries into a pot with boiling water and stew for 20 minutes.

  3. Mash the berries through a colander to extract all the pulp and discard the skins.

  4. Return the sauce to the pot.

Make the jelly

  1. Bring to a boil.

  2. Add the sugar.

  3. Boil rapidly for 4 minutes.

  4. Rinse a mold with cold water and pour the cranberry jelly into it.

  5. Set the jelly in the ice or a cold place for 4 to 5 hours.

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 tart flavour and the pectin that lets the pulp set into a jelly.
Granulated sugar
Sweetens the jelly and helps it set firm as it cools.
Boiling water
Softens the cranberries so they can be stewed and pressed into pulp.

The step that matters

Boil rapidly for 4 minutes. Cranberries contain natural pectin, and sugar must be boiled in long enough to concentrate and set the jelly. Too little boiling leaves a runny jelly that will not hold its shape when unmolded.

“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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