Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Cook
Put them into a kettle with water and simmer gently for 30 minutes.
Stir in the powdered sugar and let it simmer for 20 minutes, stirring frequently.
Store
When cool, pour into an earthen jar and cover.
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 fruit and natural pectin that thickens the sauce as it cools.
- Powdered sugar
- Sweetens the sauce and balances the tartness of the cranberries.
The step that matters
Stirring while the sugar simmers. Sugar thickens as the liquid reduces, and the sauce can scorch on the bottom of the kettle. Frequent stirring keeps heat even and prevents burnt flavour.
“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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