Cranberry Sauce
Ingredients
Directions
Prepare
Pick out any defective cranberries.
Place the cranberries in a kettle with 1 cup of water to prevent burning.
Make the sauce
Stew the cranberries until they form a homogeneous mass, stirring constantly.
In a separate pot, prepare the syrup by combining 1 quart of water with 3 cups of sugar and boiling until dissolved.
Add the syrup to the cranberry mixture and stir for a few minutes while boiling.
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 flavor and natural pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce, balances the tartness, and helps it set as it cools.
The step that matters
Stewing the cranberries while stirring constantly. Cranberries and sugar can scorch on the bottom of the kettle before the berries break down. Constant stirring spreads heat evenly and keeps the mixture from burning while the skins burst and release pectin.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.