Cranberry Jelly
Ingredients
Directions
Prepare the juice
Boil the cranberries in a small amount of water until soft.
Mash and strain the mixture to extract the juice.
Make the jelly
Add 1 pound of sugar for each pint of juice.
Boil for 15 to 20 minutes.
Pour into molds to set.
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 natural pectin that helps the jelly set.
- Sugar
- Sweetens the juice and helps the jelly set firm and hold its shape.
The step that matters
Boil for 15 to 20 minutes. Boiling concentrates the juice and sugar so the pectin can form a gel as it cools. Boiling too briefly leaves the jelly runny, while overcooking can make it stiff and dull in flavor.
“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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