Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Add ½ cup of water to 1 quart of berries.
Cover and cook over low heat.
Cook and mash
Stir frequently and mash the fruit.
When all are mashed and the pulp is smooth, remove from heat.
Sweeten and set
Add sugar to taste and dissolve.
Pour into a mold wet with cold water or strain through a coarse sieve before filling 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 fruit, pectin and tartness that give the sauce its body and flavor.
- Sugar
- Sweetens the sauce and balances the cranberries' natural tartness.
The step that matters
Stir frequently and mash the fruit. Cranberries can scorch on the bottom of the pan while the berries soften. Frequent stirring keeps heat even and breaks the fruit down into a smooth pulp.
“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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