Cranberry Sauce
Ingredients
Directions
Boil the cranberries and water until tender.
Rinse the mixture through a colander.
Boil again with sugar for twenty minutes.
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 cools.
- White sugar
- Adds sweetness that balances the tartness and helps the sauce set.
The step that matters
Boil again with sugar for twenty minutes. Sugar added to a boil must be cooked long enough to dissolve fully and concentrate the liquid, so the sauce thickens and sets as it cools rather than staying thin.
“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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