Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries.
Place them in a porcelain kettle or stew pan with enough boiling water to prevent burning.
Cook and serve
Stew the berries until soft, stirring occasionally, for a few minutes.
Sweeten to taste when done.
Transfer to a mold or glass dish to cool before serving.
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
- Fresh cranberries
- Provide the tart fruit that softens and forms the sauce body.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Stewing the berries until soft. Cranberries hold their shape until their skins break and pectin releases, so the sauce thickens only when they are cooked through. Stirring occasionally helps prevent scorching at the bottom of the pan.
“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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