Cranberry Sauce
Ingredients
Directions
Wash and pick four quarts of cranberries.
Put them in a bell‑metal kettle with one quart of water to stew slowly.
When half done, add two pounds of brown sugar.
Every berry must be broken with a spoon before it comes off the fire. Stir frequently.
Alternatively, add more sugar, strain through a fine cullender, and set it away in forms to cool: this we would call cranberry jelly.
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
- Their pectin and tartness set the sauce and give it its sharp flavour once cooked.
- Brown sugar
- Sweetens the tart berries and adds a deeper, molasses-like flavour.
The step that matters
Breaking the berries before they come off the fire. Cranberry skins hold their shape unless the fruit is cooked until soft and broken down. Breaking them with a spoon while cooking releases pectin, which lets the sauce thicken properly as it cools.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.