Cranberry Jelly

Ingredients

• 1 quart (1 pound) cranberries
• 1 cupful water
• 2 cupfuls sugar

Method

1. 1

   Prepare and cook the cranberries in water, as for Cranberry Sauce.

2. 2

   Press through a strainer, add the sugar, and mix well.

3. 3

   Cook until a drop of the mixture does not spread when dropped from a spoon to a plate.

4. 4

   Pour into molds which have been rinsed in cold water.

5. 5

   Set aside to cool and stiffen.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 126. The excerpt below is the record exactly as published.

2 cupfuls sugar Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Eemove from the fire ; strain if desired, add the sugar, and stir until dis- solved. Set aside to cool. CRANBERRY "JELLY" 1 .quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Prepare and cook the cranberries in water, as for Cran- berry Sauce. Press through a strainer, add the sugar, and mix well. Cook until a drop of the mixture does not spread when dropped from a spoon to a plate. Pour into molds which have been rinsed in cold water. Set aside to cool and stiffen. l QUESTIONS Give a practical method of washing cranberries. When should sugar be added to cooked fruit ? (See When to add the sugar, p. 31.) Explain why the adding of the sugar in Cranberry Jelly is an exception to the rule. 311 312 THE COOKING OF FOODS LESSON II Thanksgiving Desserts PLUM PUDDING 2 cupfuls soft bread crumbs } capful suet \ teaspoonful baking soda \ cupful molasses J teaspoonful cloves 1 egg \ teaspoonful cinnamon J cupful milk \ teaspoonful salt \ cupful currants £ cupful raisins To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed on page 103, and sprinkled with flour. Mix the ingredients in the order given. Steam in a buttered pudding mold for at least 2 hours. Serve with Hard Sauce, I (see p. 35) or II, Yellow Sauce, or Vanilla Sauce (see p. 112). HARD SAUCE II | cupful brown sugar 2 tablespoonf uls cream or milk \ cupful butter 1 teaspoonful vanilla or 1 teaspoonful lemon juice and J teaspoonful vanilla Cream the butter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill ; serve over hot puddings. YELLOW SAUCE 2 eggs 1 tablespoonful milk or cream \ cupful powdered sugar \ teaspoonful vanilla Separate the eggs ; beat the whites until they are stiff and dry. Add the yolks and continue beating, until the mix- ture is very light. Then add the powdered sugar and beat CHRISTMAS SWEETS 313 * again. Continue beating and add the milk or cream gradu- ally; finally add the vanilla. Serve at once over hot puddings. CRANBERRY FRAPPE 1 quart (1 pound) cranberries

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