Cranberry Jelly
Ingredients
Directions
Prepare the juice
Pick over and wash the cranberries.
Place them in a kettle and cover with water.
Cook until very soft, then strain through a sieve.
Make the jelly
Measure the juice and add ⅔ cup sugar.
Boil the mixture as you would for jelly.
Pour into molds and let 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 tart flavor and natural pectin that helps the juice set into jelly.
- Sugar
- Adds sweetness and, with the cooked fruit, helps the jelly firm up and hold its shape.
The step that matters
Boil the mixture as you would for jelly. The jelly sets only when enough water evaporates to concentrate the sugar and pectin. Boiling too briefly leaves it runny, while boiling too long can make it stiff or grainy.
“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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