Cranberry Sauce
Ingredients
Directions
Cook the sauce
Combine the cranberries and cold water in a pot.
Stew for 10 minutes.
Add the white sugar and cook for another 10 minutes.
Set
Pour into a mold and let it set to jelly.
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 natural pectin that helps the sauce thicken and set.
- White sugar
- Sweetens the tart berries and, once dissolved and cooled, helps the sauce firm into a jelly.
The step that matters
Cooking after the sugar is added. Sugar must dissolve fully and the berries must break down so the mixture can thicken. Undercooked sauce stays runny, while overcooking can make it stiff once cooled, since sugar and pectin set as the mixture cools.
“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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