Cranberry Sauce
Ingredients
Directions
Prepare
Select all soft berries and wash them thoroughly.
Place the berries in scalding water for about 2 minutes, then remove.
Cook the sauce
In a pot, combine the berries with sugar and water.
Stew over moderate heat, covering the pot and shaking it occasionally to prevent sticking.
Boil for 5 to 7 minutes, then remove from heat.
Cool and finish
Transfer to a deep dish and let cool.
For strained sauce, stew 1.5 pounds of fruit in 1 pint of water for 10 to 12 minutes until soft, then strain.
Stir ¾ pound of sugar into the pulp after cooling.
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 main body and tart flavor, and their pectin helps the sauce thicken as it cools.
- Granulated sugar
- Adds sweetness that balances the tartness and helps preserve the sauce.
The step that matters
Shake the covered pot over moderate heat. Sugar and fruit settle on the bottom of the pot and scorch easily. Keeping the heat moderate and shaking the covered pot prevents sticking and burning while the skins burst and release pectin for thickening.
“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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