Post by carnation037 on Sept 27, 2002 11:44:07 GMT -6
Fresh Seedless Cranberry Jelly
4 c. fresh cranberries, (1 lb.)
2 c. water
2 c. white granulated sugar
dash salt
Wash cranberries. Drain and remove stems and place
in a 3 1/2 quart saucepan. Add water. Bring to boiling
point over a high heat. Reduce heat and simmer, covered,
for 20 minutes.
Press cranberries and liquid through food mill or colander.
Then strain to remove the seeds.
Bring cranberry puree to boiling point and boil, uncovered, f
or 3 minutes. Add sugar and salt and boil 2 more minutes.
Pour into a 3 cup mold. Refrigerate for 5 hours or until firm.
To unmold, carefully loosen edge with knife and turn out onto
dish. Makes 8 - 10 servings.
4 c. fresh cranberries, (1 lb.)
2 c. water
2 c. white granulated sugar
dash salt
Wash cranberries. Drain and remove stems and place
in a 3 1/2 quart saucepan. Add water. Bring to boiling
point over a high heat. Reduce heat and simmer, covered,
for 20 minutes.
Press cranberries and liquid through food mill or colander.
Then strain to remove the seeds.
Bring cranberry puree to boiling point and boil, uncovered, f
or 3 minutes. Add sugar and salt and boil 2 more minutes.
Pour into a 3 cup mold. Refrigerate for 5 hours or until firm.
To unmold, carefully loosen edge with knife and turn out onto
dish. Makes 8 - 10 servings.