Cranberry Sauce
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Cook for 10 minutes or until the skins pop and the berries are tender.
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 fruit body and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the sharpness of the cranberries.
The step that matters
Cooking until the skins pop. Cranberry skins hold pectin and acid; cooking until they split lets the pectin release and set as the sauce cools. Stopping too early leaves the sauce thin and the berries firm.
“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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