Cranberry Sauce
Ingredients
Directions
Prepare the berries
Remove all soft berries.
Wash berries thoroughly.
Place berries in scalding water for about two minutes.
Remove berries from water.
Stew and cool
To each pound of fruit, add 3/4 pound granulated sugar and a half pint water.
Stew the mixture over a moderate but steady fire.
Cover the pot and avoid stirring; occasionally shake the vessel or reduce heat if danger of sticking or burning.
Boil for five to seven minutes.
Remove from heat.
Transfer to a deep dish.
Set aside to cool.
If the sauce is to be kept, put it in air‑tight jars.
Make strained sauce and serve
For strained sauce, stew 1.5 pounds of fruit in 1 pint water for ten to twelve minutes or until soft.
Strain the mixture through a colander or fine wire sieve.
Stir 3/4 pound sugar into the pulp.
After cooling, the sauce is ready for use.
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
- Cranberries (in the method)
- Provide the tart fruit body and pectin that thicken the sauce as it stews and sets.
- Sugar
- Sweetens the tart berries and helps the sauce thicken and keep its texture.
- Water
- Creates the stewing liquid that softens the berries so they break down into sauce.
The step that matters
Stewing without stirring. Covering the pot and avoiding stirring keeps the berries intact and prevents scorching on the bottom. Shaking or lowering heat controls sticking without breaking the fruit into a cloudy, pasty texture.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.