CRANBERRY JELLY
This classic cranberry jelly recipe offers a delightful balance of sweet and tart flavors, perfect for complementing holiday meals or adding a touch of elegance to any occasion. The simple method of boiling cranberries with sugar creates a vibrant, ruby-red jelly with a smooth, satisfying texture. Serve this homemade jelly alongside roasted meats, poultry, or even spread it on toast for a delicious treat.
Ingredients
- 2/3 cup Fresh cranberries
- 2/3 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/4 cup Cold water (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash and pick through the ripe cranberries, discarding any that are damaged or soft.
- 2Place the cranberries in a porcelain-lined kettle (or a heavy-bottomed saucepan). Add a small amount of water (about 1/4 cup) to prevent sticking. Cover the kettle closely and bring the cranberries to a boil over medium heat. Once boiling, reduce the heat and let them simmer until they soften, about 10 minutes.
- 3Once the cranberries are soft, strain the pulp through a fine wire sieve to remove the skins and seeds. Discard the solids, reserving the juice.
- 4Measure the cranberry juice and add an equal quantity of granulated sugar. Return the mixture to the saucepan and bring it to a boil over medium-high heat. Let it boil rapidly for about 10 minutes, stirring occasionally, until the jelly reaches the desired consistency. It should thicken and set slightly.
- 5Wet a mold with cold water. Pour the hot jelly into the prepared mold and let it cool completely until firm. Once firm, turn the jelly out onto a glass salver or serving dish.