Cranberry Jelly
Ingredients
Directions
Prepare the cranberries
Pick over and wash the cranberries.
Cook them with the water until the skins burst.
Press through a strainer.
Make the jelly
Add the sugar and stir until dissolved.
Stop stirring and cook for 2 minutes, or until it will jell.
Pour into a moistened mold and set away to 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 body and natural pectin that help the jelly set.
- Sugar
- Sweetens the tart cranberries and helps the jelly hold its gel structure.
- Water
- Softens the cranberry skins and extracts their pectin and flavor during cooking.
The step that matters
Stop stirring and cook for 2 minutes, or until it will jell.. Stirring after the sugar dissolves can break up forming pectin networks, and cooking past the set point can make the jelly stiff. Watch for the gel to form rather than relying only on time.
“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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