Cranberry Jelly

Ingredients

• 1 quart or more of cranberries
• 1 cup of sugar white or brown
• 1% teaspoonfuls to every quart

Method

1. 1

   Put cranberries to cook with cold water to cover.

2. 2

   Let them boil slowly for 1 hour, then strain through a sieve.

3. 3

   Pour back in the pot, add sugar, and boil for another hour.

4. 4

   Before taking up, add corn-starch to thicken to taste.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 17. The excerpt below is the record exactly as published.

1 quart or more of cranberries to cook, with cold water to cover. Let them boil slowly for 1 hour, then strain through a sieve or fine cloth pour back in the stew pan or pot, and to every cup of juice put 1 cup of sugar white or brown. Let boil for another hour; then, before taking them up, add corn-starch to thicken to taste for a nice jelly; 1% tea¬ spoonfuls to every quar

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