Cranberry Jelly
Ingredients
Directions
Combine cranberries and water in a saucepan.
Bring the mixture to a boil and cook until cranberries burst.
Strain the mixture through a fine sieve to remove solids.
Return the liquid to the saucepan, add sugar, and stir until dissolved.
Pour the mixture into a mold and refrigerate until set.
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, tartness, and natural pectin that helps the jelly set.
- Sugar
- Adds sweetness, balances the tartness, and helps the jelly firm up as it cools.
- Water
- Extracts the cranberry juice and pectin during cooking and makes the liquid base.
The step that matters
Straining through a fine sieve. Pushing the solids through or straining too early can leave pulp or cloudiness, while straining too late loses juice. Letting the liquid drip without pressing keeps the jelly clear and smooth.
“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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