Cranberry Sauce
Ingredients
Directions
Cook the berries
Combine the cranberries and water in a saucepan to prevent scorching.
Stew gently over medium heat for about 20 minutes, stirring frequently and mashing the fruit.
Sweeten
Once the berries are smooth, remove from heat and stir in sugar to taste until dissolved.
Mold and set
Rinse a mold with cold water, pour in the sauce, and set aside to harden.
Alternatively, press the fruit through a coarse sieve to remove skins before pouring into the mold.
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 lets the sauce firm up as it cools.
- Sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Stir in the sugar off the heat. Removing the pan from heat before adding sugar lets it dissolve fully into the hot, smooth fruit, so the sauce tastes evenly sweet throughout. The sauce then sets as it cools in the mold.
“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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