Cranberry Sauce
Ingredients
Directions
Make the sauce
Put cranberries in a pot and cover with cold water.
Cook slowly until the cranberries break apart.
Add sugar and stir until it melts.
Set
Remove from heat, pour into a mold, and let cool.
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 body and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Cook slowly until the cranberries break apart. Gentle heat lets the skins burst and pectin release slowly, so the sauce thickens evenly. Fast boiling can scorch the bottom and leave the texture uneven.
“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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