Cranberry Sauce
Ingredients
Directions
Combine four cups (or one quart) cranberries, two cups sugar, and one cup boiling water.
Cook for ten minutes without stirring.
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 (in the method)
- Provide the tart fruit base and most of the body of the sauce as they soften.
- Sugar
- Adds sweetness that balances the tartness of the cranberries and helps the sauce thicken as it sets.
The step that matters
Cook for ten minutes without stirring. Stirring can break the cranberry skins and release pectin unevenly, leaving a cloudy or thin texture. Letting the berries cook undisturbed lets them burst gently and set into a smooth, cohesive sauce.
“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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