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CRANBERRY JELLY

(Preserved Fruit) - (The International Jewish Cook Book)







Wash and pick ripe cranberries and set on to boil in a porcelain-lined
kettle closely covered. When soft strain the pulp through a fine wire
sieve. Measure the juice and add an equal quantity of sugar. Set it on
to boil again and let it boil very fast for about ten minutes--but it
must boil steadily all the time. Wet a mold with cold water, turn the
jelly into it and set it away to cool, when firm turn it into a glass
salver.

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CRANBERRY JELLY. MRS. G. A. LIVINGSTON.

One pound of sugar to each pint of juice; boil, and skim. Test by
dropping a little into cold water; when it does not mingle with the
water, it is done.

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Cranberry Jelly

Cover cranberries with water and cook until soft; mash through a

colander. To one pint of juice add one pound of sugar. Return to

stove and boil one-half hour. Pour the hot liquid in moulds to cool.

--Miss R. H. Nash.



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