Cranberry Sauce
Ingredients
Directions
Cook the cranberries in the water for 10 minutes.
Add the sugar and cook for another 10 minutes.
Pass the mixture through a colander.
Pour into a mold or dish.
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 the pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the sharp acidity of the cranberries.
The step that matters
Cooking with the sugar added. Cranberries release pectin as they soften, and sugar added before the sauce has thickened can slow that setting, so the second 10-minute cook should be watched until the sauce looks glossy and holds its shape.
“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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