Cranberry Sauce
Ingredients
Directions
Cook the cranberries
Combine cranberries and water in a pot.
Boil for 15 minutes.
Squeeze the mixture through a colander to remove solids.
Sweeten and set
Add white sugar to the liquid and boil for an additional 20 minutes.
Pour the sauce into a mold and let it cool.
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 natural pectin that thickens the sauce as it cools.
- White sugar
- Sweetens the sauce and, with pectin, helps it set firm as it cools.
The step that matters
Boiling after adding the sugar. Sugar raises the boiling point and concentrates the liquid, so the sauce thickens quickly. Boiling it too long can scorch the sugar and make the sauce overly stiff once cooled, so watch the pot closely.
“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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