Cranberry Jelly
Ingredients
Directions
Prepare the juice
Press the juice out of the cranberries.
Sweeten the juice to your taste.
Make the jelly
Melt the isinglass in enough water to fill your mold with the cranberry juice.
Boil the mixture.
Skim the mixture well.
When cool, pour it into your 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 tart juice that forms the jelly's flavor and color.
- Sugar
- Sweetens the tart cranberry juice to taste.
- Isinglass
- Gelatin-like setting agent that firms the juice into a jelly as it cools.
The step that matters
Skim the mixture well. Foam and scum rising during boiling would cloud the jelly and leave a rough surface. Removing them keeps the set 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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