Cranberry Sauce
Ingredients
Directions
Prepare
Remove all soft berries and wash the remaining cranberries thoroughly.
Place the cranberries in scalding water for about 2 minutes, then remove them.
Cook the sauce
In a pot, combine the cranberries, sugar, and water.
Stew over moderate heat, covering the pot and shaking it occasionally to prevent sticking.
Boil for 5 to 7 minutes, then remove from heat and transfer to a deep dish to cool.
Strained sauce
For strained sauce, stew 1½ pounds of cranberries in 1 cup of water for 10 to 12 minutes until soft.
Strain the cooked cranberries and mix the strained liquid with ¾ pound of sugar.
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 base that gives the sauce its body and flavor.
- Granulated sugar
- Adds sweetness that balances the tartness of the cranberries and helps set the sauce.
- Water
- Provides the liquid that softens the berries and lets them cook evenly.
The step that matters
Stewing with the lid on. Cranberries stick and scorch easily as their skins burst and release pectin-rich juice. Covering the pot and shaking it occasionally keeps heat even and prevents the bottom from burning.
“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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