Cranberry Sauce
Ingredients
Directions
Prepare
Wash and remove any defective berries.
Make the whole sauce
For whole sauce, combine 1 pound of cranberries, ¾ pound of sugar, and ½ pint of boiling water in a pot.
Cook slowly until the berries are tender and the juice thickens like jelly.
Make the strained sauce
For strained sauce, stew 1½ pounds of cranberries in 1 pint of water until tender.
Strain the mixture through a sieve and add ¾ pound of sugar.
Serve
Serve with roast turkey or game.
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
- Their pectin and tartness set the sauce into a jelly-like texture and give it its sharp flavour.
- Sugar
- Sweetens the tart berries and helps the sauce thicken as it cooks.
The step that matters
Cook slowly until the berries are tender and the juice thickens like jelly. Cooking gently lets the berry skins soften and release pectin without scorching the sugar. Boiling hard can break down the set and leave the sauce thin or burnt-tasting.
“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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