Cranberry Jelly
Ingredients
Directions
Make the jelly
Cook the cranberries and cold water for about 5 minutes, until mushy.
Remove from heat and press through a sieve while hot.
Combine the pulp with the sugar and stir well.
Pour into molding cups or a shallow enamel pan and let stand until jellied.
Serve
If desired, cut into fancy shapes and serve on a plate or side dish.
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 pulp and tart flavor that form the body of the jelly.
- Sugar
- Sweetens the tart pulp and helps it set into a firm, sliceable jelly.
The step that matters
Pressing the cooked cranberries through a sieve while hot. Cranberry skins and seeds are left behind only if the pulp is pressed while still soft and hot. Cooling makes the pulp stiffer and harder to pass through, leaving a grainy texture in the finished jelly.
“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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