Cranberry Jelly
Ingredients
Directions
Prepare
Wash the cranberries in hot soda water, then rinse them.
Place the cranberries in an aluminum or granite stew pan and boil until mushy, stirring well.
Strain the mixture through a double white mosquito bar bag.
Set and mold
Reheat the strained mixture and remove from heat.
Slowly stir in the sugar until well dissolved.
Pour the mixture immediately into a granite or aluminum mold.
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 pulp and natural pectin that allow the jelly to set.
- Granulated sugar
- Sweetens and balances the cranberries' tartness while adding body to the set jelly.
The step that matters
Slowly stir in the sugar until well dissolved. Undissolved sugar crystals leave a grainy texture in the finished jelly. Stirring slowly over low heat off the burner lets the sugar dissolve evenly before the mixture cools and sets.
“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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