Purply-red, a little tart, and a little sweet, these pretty bite-size candies are a great homemade gift during the holiday season. See our test kitchen tip, below, about working with pectin.
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对于果冻
不粘烹饪喷雾
10 oz. cranberries, fresh or frozen (about 3 cups)
Lightly coat the bottom and sides of an 8×8-inch metal pan with nonstick cooking spray. Line the bottom and 2 of the sides with one strip of parchment long enough to overhang on the 2 sides. Lightly coat the parchment with nonstick spray.
In a medium saucepan, combine the cranberries with 1/2 cup water, and bring to a boil. Reduce the heat to low to maintain a simmer, and cook until the berries are soft, about 5 minutes. Let cool slightly.
Purée the mixture in a blender until smooth, and then press through a fine-mesh strainer into a medium bowl. The purée should measure 1-1/4 cups. If short, add cider to make up the difference.
In a small bowl, whisk 3 Tbs. of the sugar with the pectin.
In a medium saucepan, whisk the pectin mixture, purée, cider, honey, and remaining 1-3/4 cups plus 2 Tbs. sugar. Bring to a boil over medium heat, and cook, whisking constantly, about 10 minutes. Test the jelly by spooning a small amount—about 1/4 tsp.—onto a plate. Cool for about 30 seconds; it should peel off in one piece. If the mixture won’t peel, keep cooking.
将混合物刮入准备的锅中,并让其坐在室温下发现的水平表面,直到糖果设置为至少8小时或过夜。
Lift the jelly out of the pan using the overhanging parchment. Flip onto a cutting board, and remove the parchment. Cut the jellies into 60 pieces, or use the cutters of your choice, if you like.
涂果冻
In a medium bowl, whisk the sugar and citric acid. Toss each jelly in the sugar mixture, then serve or store in an airtight container for up to seven days.
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After 4 failed attempts from other recipes I was thrilled to get perfect results with this one. I tried variations including setting with gelatin. I got a lot of weeping results. However in this recipe I finally got the perfect texture and no weeping. They've been out for two days and, if anything, the texture has improved! I believe that both the Pomona pectin plus the length of time cooking were crucial to this great result. Thanks!
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