Cranberry Jelly
Ingredients
Directions
Make the jelly
Combine cranberries, water, and sugar in a kettle.
Boil for 30 minutes without stirring.
Strain the mixture to separate the juice for jelly.
Alternatively, strain the entire mixture through a sieve for a stiff jelly.
Use the leftovers
The remaining solids can be used to make a sauce.
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 that lets the juice set into jelly.
- Sugar
- Adds sweetness and helps the jelly set and hold its shape.
- Water
- Extracts juice from the cranberries and dissolves the sugar during boiling.
The step that matters
Boil for 30 minutes without stirring. Boiling concentrates the juice and draws out pectin so the jelly can set. Stirring can break up the solids and cloud the juice, so leaving it undisturbed helps the mixture cook evenly and strain clear.
“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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