Cranberry Sauce
Ingredients
Directions
Prepare the cranberries
Pick and wash the cranberries in cold water, discarding any that float.
Drain the cranberries in a colander and measure them.
Make the sauce
In a porcelain saucepan, combine the cranberries and water; boil for 15 minutes, stirring constantly.
Press the mixture through a wire sieve, discarding the skins.
Measure the strained cranberries and mix with 1 pint of sugar before heating.
Bring to a boil, skim quickly, and remove from heat after 2 minutes.
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, as they cook down, the body of the sauce.
- White granulated sugar
- Sweetens the tart cranberries and helps give the finished sauce its set and body.
- Water
- Softens the cranberries so they break down and release their pectin while cooking.
The step that matters
Boiling the cranberries with water. Cranberries need enough cooking to burst and release pectin, but over-boiling or stirring too little can scorch the bottom of the pan and dull the flavor.
“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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