Cranbeery Sauce
Ingredients
Directions
Prepare
Measure cranberries and use half that amount of sugar and half that amount of water.
In a saucepan, combine cranberries, sugar, and water.
Cook
Bring to a boil.
Cover the pan and let it cook for 10 minutes without stirring, turning the pan frequently.
After 10 minutes, remove the cover, skim if necessary, and press the berries down under the syrup without mashing.
Cool
Remove from heat and let cool.
The syrup will be clear and almost like jelly.
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 and the pectin-rich structure that thickens into the sauce.
- Sugar
- Sweetens the tart berries and helps the syrup set as it cools.
- Water
- Dissolves the sugar and creates the syrup that the berries cook in.
The step that matters
Cook covered without stirring. Stirring can break the berries apart and cloud the syrup. Keeping the pan covered and leaving the berries whole lets them hold their shape and gives a clear, jelly-like result as the pectin sets on cooling.
“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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