Cranberry Sauce
Ingredients
Directions
Place cranberries in a saucepan and cover with water.
Cover and simmer until the skins are tender, adding more water if necessary.
Strain through a sieve.
Add ¾ pound of sugar for every pound of berries.
Let simmer for 10 minutes.
Remove from heat and serve with roast turkey or game.
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 pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the tart berries and helps the sauce set as it cools.
The step that matters
Simmering until the skins are tender. Cranberry skins are tough and need gentle, covered simmering with enough water to soften fully. Undercooked skins stay chewy and hold back the strained texture, so the berries must be checked 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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