Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries carefully.
Cover the bottom of a porcelain-lined kettle with water.
Cook
Add the cranberries and two-thirds of the sugar.
Pour in an additional 1½ cups of water.
Boil slowly until every berry is broken.
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, and their skins and pectin help the sauce thicken as they break down.
- Sugar
- Sweetens the sauce, balancing the cranberries' tartness, and helps it thicken and keep.
The step that matters
Boil slowly until every berry is broken. Cranberry skins hold pectin, which is released as the berries burst and helps the sauce set. Stopping too early leaves it thin, while a hard boil can scorch the sugar on the bottom of the kettle.
“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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