Cranberry Jelly
Ingredients
Directions
Extract the juice
Put the cranberries in a large pot with 4 cups of water.
Cook until the cranberries are soft.
Hang the mixture in a cheesecloth bag to drain the juice.
Measure the juice and use an equal amount of sugar.
Make the jelly
Boil the juice for 20 minutes, then add the sugar, stirring until dissolved.
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 flavour and natural pectin that helps the jelly set.
- Sugar
- Adds sweetness and, once dissolved and boiled, helps the jelly set firm.
The step that matters
Boiling the juice with the sugar. Sugar must dissolve fully and the mixture must boil long enough to reach the gel point. Too little boiling leaves the jelly runny, while too much makes it stiff and dense.
“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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