Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick the cranberries.
Make the sauce
Place them in a double boiler to cook without water.
Stir when they begin to soften until they become a smooth pulp.
Remove from heat and strain through a colander.
Return to heat, add sugar to taste, and cook until the sugar melts and combines.
For a thinner sauce, add a little water during the second cooking.
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
- Fresh cranberries
- Provide the tart fruit base that softens and breaks down into the sauce.
- Sugar
- Adds sweetness that balances the tartness of the cranberries.
The step that matters
Stirring as the cranberries soften. Cranberries cook down quickly once their skins break, and the pectin they release thickens the sauce. Stirring keeps the fruit from scorching and helps it reach an even, smooth pulp before straining.
“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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