Cranberry Jelly
Ingredients
Directions
Prepare
Boil 1 quart of cranberries in 1 pint of cold water.
Prepare 1 pint of sugar in a bowl.
Make the jelly
When the cranberries are soft, mash them while hot into the bowl with sugar and stir until dissolved.
Pour the mixture into a mold and refrigerate for 24 hours.
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
- Supply the tart flavor and fruit pulp that give the jelly its body.
- Sugar
- Sweetens the jelly and balances the cranberries' tartness.
The step that matters
Mash the hot cranberries into the sugar until dissolved. Hot fruit helps sugar dissolve fully. Undissolved sugar leaves grit and can make the jelly set unevenly, so stir until no crystals remain before moulding.
“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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