Cranberry Sauce
Ingredients
Directions
Wash the cranberries.
Place them in a covered saucepan with the water over medium heat.
Simmer until each cranberry bursts open.
Remove the cover, add the sugar, and boil for 20 minutes without stirring.
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
- Their skins and pectin break down during simmering, thickening the sauce as it cooks.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the sauce set as it cools.
The step that matters
Boil without stirring after adding the sugar. Stirring during the final boil can break up the cranberries and cloud the sauce. Sugar dissolved in boiling fruit concentrates the liquid and helps it thicken as it cools.
“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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