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Cranberry Sauce

A sauce made by boiling cranberries with water, then sweetening with sugar.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

  1. Put one quart of cranberries, picked and washed, into a pot.

  2. Add one pint of water.

  3. Boil about fifteen minutes. Stir almost constantly with a wooden spoon or paddle, crushing every berry.

  4. When they are almost cooked, put in one pound of sugar.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

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 fruit base and the pectin that thickens the sauce as they break down.
Sugar
Sweetens the tart berries and helps balance their acidity.

The step that matters

Crushing the berries while they boil. Cranberry skins hold pectin and flavour, and crushing them as they cook releases both so the sauce thickens evenly rather than staying in whole, separate berries.

“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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