Cranberry Sauce
Ingredients
Directions
Cook the berries
Place cranberries in a saucepan and cover with water.
Cover and simmer until the skins are tender, adding more water if necessary.
Strain through a sieve if desired.
Sweeten and serve
Add ½ pound of sugar for every pound of berries and let simmer for 10 minutes.
Remove from heat and serve with roast turkey or game.
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 flavour and body that the sauce is built on.
- Sugar
- Sweetens the sauce and balances the sharp acidity of the cranberries.
The step that matters
Simmer until the skins are tender. Cranberry skins stay tough if cooked too briefly, while the pulp needs enough heat and water to soften. Adding water as needed prevents scorching and keeps the berries from drying out during simmering.
“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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