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Dessert

Cranberry Sauce

A simple sauce made from cranberries, water, and sugar, served cold with game or mutton.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

Prepare

  1. Wash the cranberries.

  2. Place the cranberries in a saucepan with enough cold water to cover them.

  3. Boil for about 10 minutes until soft.

Strain and sweeten

  1. Rub the mixture through a colander.

  2. Return the strained mixture to the saucepan with half the quantity of sugar.

  3. Heat slowly until the sugar is dissolved and the mixture is nearly boiling.

Serve

  1. Serve cold with game or mutton.

Recipe from a historical cookbook (Internet Archive).

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 flavour and natural pectin that thickens the sauce as it cools.
Sugar
Sweetens the sauce and balances the cranberries' tartness.

The step that matters

Heat slowly until the sugar dissolves. Sugar must dissolve fully before the sauce gets very hot. Undissolved crystals leave a gritty texture, and rapid boiling can scorch the sugar or thicken the sauce unevenly.

“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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