Cranbeery Sauce
Ingredients
Directions
Stir one quart cranberries, one quart water, and one quart sugar; stew slowly.
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 pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Stew slowly. Cooking gently lets the cranberry skins burst gradually, releasing pectin for a smooth, set texture. Rapid boiling can scorch the sugar and make the sauce taste bitter or cause it to thicken unevenly.
“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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