Cranberry Sauce
Ingredients
Directions
In a pot, combine cranberries and water.
Boil for about 15 minutes, stirring constantly with a wooden spoon and crushing the berries.
When almost cooked, add the sugar and stir until dissolved.
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 the sauce as the berries break down and set when cooled.
- Sugar
- Adds sweetness that balances the tart cranberries and helps the sauce set.
- Water
- Provides the liquid that softens the berries so they can break down while boiling.
The step that matters
Adding the sugar near the end. Adding sugar when the berries are almost cooked lets it dissolve fully without overcooking, keeping the sauce's flavor bright and its texture smooth.
“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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