Cranberry Jelly
From The Gertrude Bobbitt Circle cook book, 1948
Long cooking makes berries bitter and dark.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 61. The excerpt below is the record exactly as published.
CRANBERRY JELLY 1 quart berries 1^2 cup water Cook 15 to 20 minutes, add 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.