Cranberry and Sago Jelly

Ingredients

• one quart of fresh cranberries
• half a pound of sugar
• two ounces of sago

Method

1. 1

   Pick over and wash one quart of fresh cranberries, put them in a thick saucepan with sufficient cold water to cover them, set them over the fire, and stew them until they are tender enough to yield all their juice, breaking them with a spoon as they cook; when they are soft, squeeze them in a muslin jelly-bag or a clean towel; measure the juice, and put it again over the fire; to a quart of the strained juice add half a pound of sugar and two ounces of sago, and continue the boiling until the sago is transparent; then pour the jelly into glasses or moulds wet with cold water, and let it cool before using it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 311. The excerpt below is the record exactly as published.

CRANBERRY AND SAGO JELLY. This jelly can be prepared in the winter season when fresh fruit is scarce and expensive, and will prove a very accept- able addition to the dietary of an invalid when the physician will permit its use. Pick over and wash one quart of fresh cranberries, put them in a thick saucepan with sufficient cold water to cover them, set them over the fire, and stew them until they are tender enough to yield all their juice, breaking them with a spoon as they cook ; when they are soft, squeeze them in a muslin jelly-bag or a clean towel ; measure the juice, and put it again over the fire ; to a quart of the strained juice add half a pound of sugar and two ounces of sago

Cook this with the app: pantry check, scaling, and the assistant.