Cranberry Sauce
Ingredients
Directions
Stew the cranberries in a kettle with just enough water to prevent sticking.
Cover the kettle until the cranberries are nearly done.
Stir in the white sugar and boil until the sauce thickens.
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 natural pectin that helps the sauce thicken as it cooks.
- White sugar
- Sweetens the sauce and, as it boils, helps it thicken and set.
The step that matters
Stewing the cranberries with just enough water. Too little water lets the cranberries scorch on the bottom of the kettle, while too much makes the sauce thin. Covering the kettle traps steam so the berries soften evenly before the sugar is added.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.