Cranberry Sauce
Ingredients
Directions
In a pot, combine cranberries and water.
Boil rapidly until the cranberries break apart.
Add sugar and boil for 2 to 3 more times.
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 cooks and cools.
- Sugar
- Adds sweetness that balances the tartness and helps give the sauce its body.
The step that matters
Adding the sugar and boiling again. Sugar is added after the cranberries have broken down, and the sauce must boil long enough after that for the sugar to dissolve fully and the mixture to thicken. Too short a boil leaves the sauce 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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