Cranberry Sauce
Ingredients
Directions
Make the sauce
In a pot, stew 1 quart of cranberries with 1 cup of water over low heat.
Once the cranberries are broken down and smooth, strain them through a coarse sieve.
Stir in 1 pound of white sugar until fully dissolved.
Set and serve
Pour the mixture into molds, let it set, then turn out and serve with turkey, ducks, or game.
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 pectin that thickens the sauce as it cooks down.
- White sugar
- Sweetens the sauce and balances the cranberries' tartness, and helps it set firm when cooled.
- Water
- Adds moisture so the cranberries can soften and break down during stewing.
The step that matters
Straining through the sieve. Pushing the broken-down cranberries through a sieve removes skins and seeds, giving a smooth texture. Stirring in sugar only after straining lets the sauce be judged before it sets.
“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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