Cranberry-sauce
Ingredients
Directions
Make the sauce
Wash the cranberries and place them in a pot.
Add water and cook over medium heat, stirring frequently until soft.
Mash the cranberries well.
Stir in the sugar and let it boil once.
Avoid overcooking after adding sugar to prevent darkening.
Pass the mixture through a sieve.
Set
Let it cool to set into a jelly.
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 main body and tart flavor, and their pectin helps the sauce thicken and set.
- Sugar
- Adds sweetness and balances tartness, and helps the sauce set into a jelly as it cools.
The step that matters
Stir in the sugar and boil only once. Prolonged boiling after sugar is added can darken the sauce and change its flavor. Sugar also thickens the mixture as it cools, so a single brief boil keeps the color bright and the set firm.
“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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