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Dessert

Cranberry Sauce

A sauce made from cranberries, water, and sugar, cooked until the berries soften and the sugar dissolves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

Prepare and cook

  1. Pick and wash the cranberries.

  2. Put them into a saucepan with the water.

  3. Cover the pan and cook until the cranberries are soft.

Sweeten and serve

  1. Stir in the sugar until it is completely dissolved.

  2. Remove from heat, dish, and serve.

Recipe from a historical cookbook (Internet Archive).

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 main flavour and the bulk of the sauce, softening as they cook.
Sugar
Sweetens the sauce and balances the cranberries' tartness.

The step that matters

Cook until the cranberries are soft. As the berries soften, their skins burst and release natural pectin, which thickens the sauce as it cools. Undercooked berries stay firm and the sauce stays thin; overcooked berries turn mushy and dull.

“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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