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Cranberry Jelly


Stew four quarts of cranberries in a porcelain kettle with water enough to float them, till they are thoroughly soft and broken. Rub them through a coarse sieve. Allow to each pint of the marmalade-like mixture resulting a pound of sugar. Put the fruit on the fire till it boils hard. Stir in the sugar, and as soon as it jellies, which will be in a few minutes, remove from the fire and pour into glasses. The advantage of this preparation of cranberries is that it keeps perfectly for six weeks or two months, losing nothing in quality or flavor during the time.


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The Century Cook Book (1901).

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