Cranberry Sauce
Ingredients
Directions
Wash and pick the cranberries.
Put them in a kettle with water and stew slowly.
When half done, add the brown sugar.
Break every berry with a spoon before removing from heat.
Stir frequently.
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 that cooks down into the sauce and gels as it thickens.
- Brown sugar
- Adds sweetness that balances the cranberries' sharp acidity and helps the sauce thicken.
- Water
- Provides the liquid that softens the berries during slow stewing.
The step that matters
Break every berry before removing from heat. Cranberry skins hold their shape until fully cooked, and the pectin released as the berries break down is what lets the sauce set. Berries left whole stay firm and the sauce stays loose.
“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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