Cranberry Sauce
Ingredients
Directions
In a saucepan, cook the cranberries and water, covered, until the berries are soft.
Strain the mixture through a fine sieve to obtain a puree.
Add some of the cooking liquid to the puree to achieve a thick sauce consistency.
Sweeten with sugar to taste.
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 pectin that thickens the puree as it cooks down.
- Sugar
- Sweetens the sauce and balances the sharp acidity of the cranberries.
The step that matters
Adding cooking liquid to the puree. Cranberry puree thickens as it cools, so adding liquid in small amounts lets you reach the right consistency without making the sauce watery or too stiff.
“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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