Cranberry Sauce
Ingredients
Directions
Make the sauce
In a pot, combine the cranberries and water, covering closely to prevent drying.
Once the berries burst, add the sugar and boil for 30 minutes, stirring well.
Set and serve
Pour the mixture into a basin or mold and let it cool until it sets.
Serve with roasted meats or as a tart filling.
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 flavour and pectin that thickens the sauce as it sets.
- Soft sugar
- Sweetens the sauce and, as it boils down, helps it set into a firm, glossy jelly.
- Water
- Adds moisture at the start so the berries soften and burst without scorching.
The step that matters
Boiling with the sugar for 30 minutes. Sugar and acid together help the pectin from the cranberries gel as the liquid reduces. Too little boiling leaves the sauce runny, and too much can make it stiff and dull in flavour.
“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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