Cranberry Sauce
Ingredients
Directions
Prepare
Wash and sort the cranberries.
Place them in a porcelain kettle or bright tin pan.
Add 3 cups of cold water for a solid jam-like consistency.
Cook and set
Cover and cook until well done.
Stir in 3 cups of heaped white sugar.
Cook for 5 more minutes.
Pour into an earthen dish.
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 that softens and breaks down into the sauce.
- Cold water
- Adds moisture so the berries can soften and cook down evenly.
- White sugar
- Sweetens the sauce and, as it dissolves, helps it thicken and set as it cools.
The step that matters
Cook until well done before adding the sugar. The berries must fully soften and burst so their pectin is released. Adding sugar too early can toughen the skins and slow softening, so the sauce may stay grainy or runny.
“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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