Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries.
Cook
Add water and place in a covered saucepan over heat.
Let simmer until each cranberry pops open.
Remove the cover, add sugar, and boil for about 20 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.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavour and pectin that lets the sauce thicken as it cools.
- Sugar
- Sweetens the tart berries and helps the sauce set as it cools.
The step that matters
Boiling uncovered without stirring. Boiling uncovered lets water evaporate so the sauce thickens. Stirring can break up the berries and cloud the sauce, so leave it alone until the time is up.
“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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