Cranberry Sauce
Ingredients
Directions
Make the sauce
In a pot, combine cranberries, sugar, and water.
Cover and cook over medium heat without stirring, shaking the pot occasionally to prevent sticking.
Cook for 5 to 7 minutes until the berries are tender but still hold their shape.
Remove from heat and transfer to a deep dish to cool.
Make the strained sauce
For strained sauce, use 1½ pounds of cranberries and 1 cup of water, cooking for 10 to 12 minutes until soft.
Strain the mixture through a colander, then stir in ¾ pound of sugar 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
- Provide the tart fruit flavor and the body of the sauce as they soften and release pectin.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
- Water
- Creates the cooking liquid that softens the berries and helps them cook evenly.
The step that matters
Cook without stirring. Stirring can break the berries apart and release excess pectin and starch, making the sauce cloudy or pasty, so shake the pot gently instead.
“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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