Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Cook
In a saucepan, combine the cranberries, sugar, and boiling water.
Cover and cook slowly until the berries are tender, stirring as little as possible.
Skim off any scum and let cool.
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 base and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness while helping preserve it.
The step that matters
Cook slowly, stirring as little as possible. Gentle heat lets the berries soften and burst slowly, keeping their shape and pectin intact. Vigorous stirring breaks them down early and can make the sauce cloudy or mushy.
“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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