Cranberry Jelly
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Cook thoroughly, mashing the berries until fine.
Strain the mixture through a fine sieve.
Return the juice to the stove and cook for an additional 15 minutes.
Pour into glasses and seal when cool.
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 fruit flavor and the pectin and body that set the jelly.
- White sugar
- Adds sweetness and balances the tartness of the cranberries while helping the jelly set.
- Water
- Helps the berries soften and break down during cooking.
The step that matters
Cook the juice after straining. Cooking the strained juice concentrates it and drives off water so the sugar and pectin can reach the level needed to gel. Too little cooking leaves a runny jelly.
“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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