Cranberry Sauce
Ingredients
Directions
Make the sauce
Cook the cranberries in water until very tender.
Add sugar and stir until dissolved.
Remove from heat and let cool.
Serve
Serve with any kind of meat.
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
- Their pectin and tartness set the sauce as it cooks and give it a bright, sharp flavor.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
- Water
- Provides the liquid that softens the cranberries as they cook.
The step that matters
Cook the cranberries until very tender. Cranberries must break down fully in the water so the sauce has a smooth texture and the pectin can thicken it as it cools. Undercooked berries leave the sauce grainy and loose.
“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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