Cranberry Sauce
Ingredients
Directions
Make the sauce
In a saucepan, combine the water and sugar.
Bring to a boil and add the cranberries.
Boil slowly, mashing the cranberries to create a jelly.
Set
Pour the mixture into molds and let it set.
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 fruit base and natural pectin that help the sauce thicken and set.
- Sugar
- Sweetens the sauce and, as it dissolves and cools, helps it firm into a jelly.
- Water
- Dissolves the sugar and carries the cranberries as they soften and break down.
The step that matters
Boil slowly while mashing the cranberries. Cranberry skins hold pectin and the sugar concentrates as water evaporates. Simmering gently lets the fruit break down and the mixture thicken without scorching the sugar. Too fast a boil can burn the sugar and leave a bitter taste.
“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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