Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash cranberries.
Cook and finish
Put in sauce pan, add sugar and boiling water.
Cover and cook slowly until berries are tender, stirring as little as possible.
Skim off scum and cool.
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. See the original page.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavour and the fruit body that cooks down into the sauce.
- Sugar
- Adds sweetness that balances the cranberries' sharp acidity.
The step that matters
Stir as little as possible. Stirring breaks the cranberries apart and releases starch and pectin, making the sauce cloudy and mushy. Cooking covered and slowly keeps the berries whole and tender.
“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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