To Make Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick the cranberries.
Put them into a saucepan with the water.
Cook and set
Stew slowly, stirring often, until thick like marmalade (about 1.5 hours).
Remove from heat and sweeten abundantly with white sugar.
Pour into a mold and set aside to 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
- Their pectin and acid thicken as they stew, giving the sauce body and a tart flavor.
- White sugar
- Sweetens the tart berries and adds body to the finished sauce.
The step that matters
Stewing slowly while stirring often. Cranberries need gentle, steady heat and frequent stirring so they break down evenly without scorching on the bottom. Thickening comes from the pectin released as the skins burst, so the sauce sets 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.
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