Cranberry Sauce
Ingredients
Directions
Make the sauce
Place the cranberries and cold water in a saucepan.
Stew slowly for 1.5 hours, stirring often.
Finish and set
Remove from heat and sweeten generously with sugar.
Rub the mixture through a fine colander.
Set to form in a wet 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 the pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Stewing slowly while stirring often. Cranberries contain pectin and acid that set as they cook. Slow stirring keeps the fruit from scorching on the bottom and breaking down unevenly, which would leave a grainy or burnt-tasting sauce.
“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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