Stiff Cranberry Jelly
Ingredients
Directions
Combine cranberries and water in a pot.
Boil for 30 minutes, stirring gently.
Skim off any foam.
Strain the mixture well to extract the juice.
For each cup of juice, add 1 cup of granulated sugar.
Boil again until it reaches a jelly consistency.
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 fruit flavour, tartness and pectin that help the juice set into jelly.
- Granulated sugar
- Adds sweetness and, with the cooked juice, helps the jelly set firm.
- Water
- Extracts the juice from the cranberries during the initial boil.
The step that matters
Boil again until it reaches a jelly consistency. Pectin sets only at the right sugar and acid concentration, so boiling too briefly leaves it runny, while overcooking can make it stiff or sticky. Watching for the set point matters.
“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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