Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Make the sauce
In a saucepan, combine the cranberries, sugar, and boiling water.
Cover and boil for 10 minutes, ensuring it does not boil over.
Skim off any foam and let cool.
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 flavor and pectin that thickens the sauce as it cooks.
- Sugar
- Balances the cranberries' tartness and helps preserve the sauce's bright flavor.
The step that matters
Cover and boil for 10 minutes without letting it boil over. Cranberries contain pectin that sets as the fruit breaks down and the liquid reduces. A rolling boil under a lid can foam up and spill over, and the cooking time matters for the sauce to thicken as it 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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