Cranberry Jelly
Ingredients
Directions
Make the juice
Wash the cranberries and boil them in the water for 10 minutes.
Mash the cranberries and squeeze the juice through a bag.
Make the jelly
Return the juice to the kettle, add the sugar, and boil rapidly for 15 to 20 minutes.
When it jellies, pour it into molds.
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 flavor and the pectin that helps the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set by concentrating the pectin when boiled.
- Water
- Extracts the juice from the cranberries during the initial boil.
The step that matters
Boiling the juice with sugar. Boiling rapidly concentrates the sugar and pectin until the mixture reaches the gel point. Boiling too briefly leaves it runny, while overcooking can make it stiff or cloudy.
“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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