Cranberry Jelly

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Preparation info

  • 1

    cup
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups fresh cranberries
  • ½ cup water
  • ¾ cup sugar

Method

Cook the cranberries in the water in a covered saucepan until the skins pop. Sieve the berries, add the sugar, and cook for three to five minutes. Chill until firm.

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