Cranberry Sauce
Ingredients
Directions
Cook the berries
Wash the cranberries and place them in a saucepan.
Add enough water to cover the cranberries.
Cook until the cranberries burst.
Remove from heat when all the berries have burst.
Sweeten and cool
Stir in the brown sugar and mix well.
Let cool; the sauce will gel as it cools.
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 flavor and the pectin that thickens the sauce as it cools.
- Brown sugar
- Adds sweetness that balances the tartness and helps the sauce set to a soft gel.
The step that matters
Remove from heat when all the berries have burst. Cranberry skins split as they cook, releasing pectin that later sets the sauce. Once the berries have burst, further cooking mostly dulls the bright flavor and can make the sauce overly thick or bitter.
“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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