Cranberry Sauce
Ingredients
Directions
Prepare
Pick over the cranberries and wash them.
Put the cranberries in a stoneware or porcelain stewpan.
Add the water and sugar.
Cook and set
Cook the sauce rapidly for 10 to 15 minutes.
Turn into a bowl and set aside to harden.
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 flavour and pectin that thickens the sauce as it cools.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the sauce set.
The step that matters
Cook the sauce rapidly for 10 to 15 minutes. The cranberry skins burst as they heat, releasing pectin. Cooking too briefly leaves the sauce runny, while cooking too long can make it dull and overly stiff once cooled.
“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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