Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries.
Put them in a saucepan with the water.
Cook and serve
Stew gently, stirring occasionally until thickened.
Sweeten to taste after removing from heat.
Mold or transfer to the serving dish.
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 flavor and pectin that thickens the sauce as it stews and cools.
- Sugar
- Sweetens and balances the cranberries' sharp tartness.
The step that matters
Stew gently until thickened. Cranberries contain pectin, which releases and sets as the sauce cools. Stewing gently and stirring keeps the sauce from scorching, while stopping once it has thickened avoids an overly stiff, reduced result.
“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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