Cranberry Sauce
Ingredients
Directions
Cook the cranberries
Stew the cranberries with just enough water to prevent sticking.
Keep covered until nearly done.
Add the sugar and finish
Stir in the sugar and boil until thick.
Add the sugar just before the sauce is done for a finer color.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavor and natural pectin that thickens the sauce as it cooks.
- White sugar
- Adds sweetness that balances the tartness and helps the sauce thicken and set.
The step that matters
Timing the sugar. Sugar added late and cooked briefly keeps the sauce a brighter, finer color. Long boiling after adding it darkens the sauce and can dull its fresh fruit flavor, so watch the sauce closely.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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