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Cranberry Jelly
Preparation info
- Makes
4
half pint jars - Difficulty
Easy
Appears in
By Helen Witty and Elizabeth Schneider
Published 1979
Ingredients
1 pound 4½ cups 2 cups
Method
- Wash and drain the cranberries. Put into a saucepan with the water and bring to a boil over high heat, stirring once or twice. Reduce the heat and simmer for 5 minutes, or until completely pulpy.
- Force the berries through the finest disc of a food mill, then through a very fine sieve. You should have
3¼ to 3⅓
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