Cranberry Sauce
Ingredients
Directions
Stew the cranberries in a kettle with just enough water to prevent sticking.
Cover the kettle and cook until nearly done.
Stir in the white sugar and boil until thick.
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 body.
- White sugar
- Sweetens the sauce and, as it dissolves and boils, helps it thicken into a set consistency.
The step that matters
Stir in the white sugar and boil until thick. Sugar added too early or boiled too briefly can leave the sauce thin or unevenly set. Cooking it until thick lets the sugar and cranberry pectin set the sauce 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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