Cranberry Sauce
Ingredients
Directions
Combine cranberries, sugar, and a little water in a pot to prevent burning.
Boil for five minutes until transparent and not bitter.
Strain the mixture before serving.
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 bulk of the sauce's body as they break down.
- Granulated sugar
- Sweetens the tart cranberries and helps the sauce thicken as it cools.
- Boiling water
- Adds moisture so the cranberries and sugar dissolve and cook without scorching.
The step that matters
Boiling for five minutes. Boiling long enough softens the berries and breaks down their skins, releasing pectin that helps the sauce set. Too short leaves it tart and underdeveloped.
“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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