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Dessert

Cranberry Sauce

A simple cranberry sauce made by cooking cranberries with water and sugar, then chilling and cutting into blocks.

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

Ingredients

Directions

Prepare

  1. Pick over and wash the cranberries in cold water.

Cook and set

  1. Place them in a saucepan with enough water to cover.

  2. Cook until tender.

  3. Strain through a colander and transfer to a mold.

  4. Chill in the refrigerator until set.

Serve

  1. Cut into blocks or serve whole as desired.

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 tart base flavor and pectin that helps the sauce thicken as it cools.
Sugar
Adds sweetness, balances the tartness, and helps the sauce set firm when chilled.

The step that matters

Cook until tender. Cranberries must cook long enough to soften and release their pectin, which is what lets the sauce set. Undercooked berries stay tough and the sauce will not hold its shape well.

“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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