Cranberry Jelly
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Make the jelly
Cook the cranberries with the water until they burst.
Press the mixture through a strainer.
Add the sugar and stir until dissolved.
Stop stirring and cook for 2 minutes, or until it jells.
Set
Pour into a moistened mold and set aside to cool.
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 pectin-rich pulp that gives the jelly its body.
- Sugar
- Adds sweetness and helps the mixture set into a firm, glossy gel.
- Water
- Softens the cranberries so they burst and release their juice and pectin.
The step that matters
Stop stirring and cook for 2 minutes, or until it jells. Stirring during the final boil can break up the forming gel. Cooking until the mixture reaches the jelling point lets pectin and sugar set properly, so the jelly firms when cooled rather than staying runny.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.