Cranberry Sauce
Ingredients
Directions
Make the sauce
Stew the cranberries in enough water to cover them.
When they have burst, strain them through a colander or sieve.
Add the sugar and let it boil for a few minutes.
Serve
Serve as a sauce for puddings.
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 flavour and the pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Boiling after adding the sugar. Sugar must dissolve fully and the mixture must boil briefly so the strained cranberry liquid thickens and sets to a sauce consistency.
“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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