Cranberry Sauce
Ingredients
Directions
Make the sauce
Add to each pound of fruit three-quarters of a pound of sugar and a half pint of water; stew.
Cook over a moderate but steady fire.
Cover the fruit, do not stir, occasionally shake the vessel, or apply gentler heat if needed.
Boil for five to seven minutes, then remove from fire, transfer to a deep dish, and set aside to cool.
If keeping, place in air-tight jars immediately.
Make strained sauce
For strained sauce, stew one and a half pounds of fruit in one pint of water for ten or twelve minutes, or until quite soft.
Strain through a colander or fine wire sieve.
Stir three-quarters of a pound of sugar into the pulp.
Allow to cool; sauce is ready for use.
Serve
Serve with roast turkey or game.
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
- Fruit
- Cranberries supply the tart flavour and pectin that thickens the sauce as it stews.
- Sugar
- Sweetens the sauce and balances the fruit's tartness.
- Water
- Creates liquid so the fruit softens evenly while stewing.
The step that matters
Covered, unstirred cooking. Stirring breaks the fruit apart and can make the sauce cloudy or mushy, while gentle heat under a cover keeps the berries whole and softening evenly.
“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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