{"id":7854,"slug":"cranberry-jelly-3","title":"CRANBERRY JELLY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["ripe cranberries","sugar (equal quantity to the juice)"],"ingredients_norm":["ripe cranberry","sugar"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w100:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"80496a46f3633314f2b5967e9a796be52125bc338b262af94bca6d5e1acc5355","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cranberry-jelly-3"}