Cranberry Jelly
Ingredients
Directions
Prepare
Wash and drain the cranberries.
Boil the cranberries until soft.
Make the jelly
Pass the mixture through a jelly bag while hot to extract the juice.
Boil the juice with 2 pounds of sugar for a short time to preserve color.
Pour into jars and let 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 flavor and pectin-rich juice that forms the jelly.
- Sugar
- Adds sweetness and helps the juice set into a jelly as it cooks.
The step that matters
Boil the juice with sugar for a short time. Boiling too long can dull the bright red color and over-thicken the jelly. A short boil keeps the color fresh while the sugar and fruit pectin reach a firm set.
“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.