Cranberry Sauce
Ingredients
Directions
Combine cranberries, water, and sugar in a pot.
Boil for 10 minutes without stirring, shaking gently instead.
Allow the berries to retain their shape.
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 body and pectin that thickens the sauce as it cooks.
- White sugar
- Sweetens the sauce and helps the berries hold their shape as they cook.
The step that matters
Boiling without stirring. Stirring breaks the cranberry skins and releases pectin and starch unevenly, so the berries burst and the sauce turns cloudy and mushy. Gentle shaking keeps the berries whole while the syrup thickens.
“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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