Ten-Minute Cranberry Sauce
Ingredients
Directions
Make the syrup
Boil sugar and water together for five minutes. Skim off any foam.
Cook the cranberries
Add the cranberries and boil without stirring until the skins break, about five minutes. Remove from heat when the popping stops.
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 pectin that thickens the sauce as it cools.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the sauce thicken.
The step that matters
Removing the cranberries from heat when the popping stops. The berries burst as their skins break and release pectin. Cooking them too long can make the sauce bitter and overly thick, while removing them too early leaves the skins intact and the sauce loose.
“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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