Cranberry Sauce
Ingredients
Directions
Pick over the cranberries, discarding any soft or injured ones.
Stew the cranberries in a granite or porcelain pot.
When nearly done, add 2 cups of sugar for every quart of berries.
Boil for an additional 5 to 10 minutes.
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 the bulk of the sauce's body as they break down.
- Sugar
- Sweetens the tart berries and helps the sauce thicken as it cooks.
The step that matters
Adding the sugar near the end. Adding sugar once the berries are nearly done keeps the fruit from toughening and lets the sauce set more evenly 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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