Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries.
Make the sauce
Stew the cranberries in enough water to cover them.
When the cranberries burst, mix in the brown sugar and stir well.
Ensure all the berries have burst before removing from heat.
Let cool; the sauce will gel as it cools.
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 cools.
- Brown sugar
- Adds sweetness and a molasses-like depth that balances the tartness of the berries.
The step that matters
Cook until all the berries have burst. Cranberries hold their skins until their pectin and cell walls break down with heat. Unburst berries leave the sauce uneven in texture and less thick once cooled.
“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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