Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Cook the sauce
In a kettle, combine the cranberries with a small amount of water and the sugar.
Stew the mixture until the cranberries are soft.
Mould and set
Pour the sauce into moulds that have been rinsed with cold water to prevent sticking.
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 the pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Stew until the cranberries are soft. Cranberries must cook long enough for their skins to burst and their pectin to release. Undercooked berries leave the sauce runny and firm-textured, while the sugar and fruit pectin set the sauce as it cools.
“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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