Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Put them in a granite-ware or porcelain saucepan.
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 help the sauce thicken and set as it cools.
- Granulated sugar
- Adds sweetness that balances the tartness and helps the sauce set into a gel.
The step that matters
Cook the sauce rapidly for 10 to 15 minutes. Rapid cooking bursts the cranberry skins and releases pectin while driving off water. Too little cooking leaves the sauce thin, and too much makes it stiff and overly reduced as it cools.
“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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