Cranberry Sauce
Ingredients
Directions
Prepare
Rinse cranberries with cool water, then remove stems and blemished berries.
Cook the sauce
Heat water and sugar to boiling in a large saucepan over medium heat, stirring occasionally.
Continue boiling for 5 minutes longer, stirring occasionally, until cranberries begin to burst.
Cool and chill
Pour sauce into a bowl, allow to cool, then refrigerate at least 3.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavor and pectin that thickens the sauce as it sets.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
- Water
- Dissolves the sugar and helps the cranberries soften during boiling.
The step that matters
Continue boiling until the cranberries begin to burst. Boiling releases pectin from the berry skins, which is what lets the sauce thicken as it cools. Stopping too early leaves it thin.
“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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