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Cranberry Sauce

A sauce made by cooking cranberries with water until thickened, then sweetened and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

Cook

  1. In a porcelain or tinned saucepan, cook the cranberries with a little water over low heat.

  2. Stir often until the cranberries break down and the mixture thickens to a marmalade consistency.

Strain and set

  1. Remove from heat, sweeten to taste, and strain through a colander.

  2. Wet a mold and pour the mixture in to set.

Recipe from a historical cookbook (Internet Archive).

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 main body, tartness and pectin that thickens the sauce as it breaks down.
Sugar
Sweetens the sauce and balances the cranberries' sourness.

The step that matters

Stirring while the cranberries cook down. Cranberries thicken as their skins burst and release pectin. Stirring often over low heat keeps the fruit from scorching on the bottom of the pan and helps it cook evenly until it reaches a marmalade consistency.

“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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