Firm Cranberry Jelly
Ingredients
Directions
Prepare
Pick over, wash, and measure the cranberries.
Make the jelly
Add hot water to the cranberries and cover.
Cook until soft.
Mash the cooked cranberries through a strainer.
Mix the cranberry pulp with an equal amount of sugar. Stir well.
Pour into a mold immediately.
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 tartness that form the body of the jelly.
- Sugar
- Adds sweetness and helps the cooked pulp set into a firm, sliceable jelly.
The step that matters
Pour into a mold immediately. Once the sweetened pulp begins to cool and thicken, it becomes hard to pour and shape cleanly, so it should go into the mold while still fluid.
“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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