Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries.
Place them in a pot and add enough water to cover.
Make the sauce
Stew the cranberries until they break.
Strain the mixture through a colander.
Return the strained mixture to the pot.
Add the sugar and stir until it boils.
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 whose pectin thickens the sauce as it breaks down.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Stewing the cranberries until they break. Cooking until the skins split releases pectin and juice; undercooked berries leave the sauce thin and whole, while overcooking can make it dull and bitter.
“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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