CRANBERRY JELLY

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

1. 1Wash and pick through the ripe cranberries, discarding any that are damaged or soft.
2. 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.
3. 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.
4. 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.
5. 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.