Cranberry Jelly II
Ingredients
Directions
Cook cranberries in enough water to cover them.
Place the cooked cranberries in a jelly bag and squeeze out the juice.
Return the juice to a kettle and add an equal amount of sugar.
Boil until the surface looks wrinkled and the liquid jellies on the edge of the spoon.
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 fruit flavour and natural pectin that lets the juice set into jelly.
- Sugar
- Adds sweetness and, with boiling, helps the juice thicken and set as a jelly.
The step that matters
Boiling until the jelly stage. The jelly sets only when enough water has evaporated and sugar and pectin reach the right concentration. Stopping too early leaves a runny result, while boiling too long can make it stiff or caramelised. The wrinkle and spoon tests show when that point is reached.
“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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