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Dessert

Cranberry Jhlly

A sweet preserve made from cranberries, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Jhlly

Ingredients

Directions

Cook the cranberries

  1. Combine cranberries and water in a saucepan.

  2. Cook until the berries are tender. Remove from heat.

Strain and sweeten

  1. Strain the mixture through a fine sieve.

  2. Return the juice to the saucepan.

  3. Add sugar.

  4. Cook until the sugar is fully melted.

Set and serve

  1. Let the mixture cool.

  2. Pour it into a mold.

  3. Pack in ice for 1 hour.

  4. Serve in sherbet glasses.

Recipe from a historical cookbook (Internet Archive).

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 natural pectin and tartness that let the juice set into a jelly.
Sugar
Adds sweetness that balances the tartness and gives the set jelly a softer body.

The step that matters

Cook until the sugar is fully melted. If sugar grains remain undissolved, they can recrystallize as the jelly cools, leaving a gritty texture. Cooking until the sugar is fully dissolved keeps the finished jelly smooth.

“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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