Cranbeery Sauce
Ingredients
Directions
Prepare
Mash the cranberries and pick out any stems or bad berries.
Put the cranberries in a porcelain-lined kettle with a small amount of water.
Cook and mold
Cover the kettle and boil the cranberries quickly.
Once boiled, add 1 pound of white sugar to the cranberries.
Strain the mixture and dip a mold in cold water.
Fill the mold with the cranberry sauce and place it on ice until ready to serve.
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 sauce as it cooks.
- White sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Boil the cranberries quickly. Cranberry skins burst as the berries heat, releasing pectin. A quick, hard boil helps the sauce thicken and set when cooled, while long simmering can turn it dull and bitter.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.