Cranberry Jelly
Ingredients
Directions
Boil cranberries and water for 5 to 6 minutes.
Mash the mixture through a colander.
Add sugar and set aside to jell.
Do not boil the cranberries after straining.
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 body, pectin and tartness that give the jelly its flavor and structure.
- Sugar
- Sweetens the jelly and helps it set into a firm, spreadable texture.
The step that matters
Do not boil the cranberries after straining. Boiling again after straining can break down the gel-forming pectin and weaken the set, so the jelly may stay runny. Keeping the strained mixture below boiling lets the sugar and pectin form a firm gel as it cools.
“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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