Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries.
Put them in a porcelain-lined saucepan with water and sugar.
Stew and boil
Stew slowly, covered, for at least 1 hour.
For a smoother sauce, strain off the skins after stewing.
Boil the strained mixture for 15 minutes to make a jelly.
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 main tart flavour and natural pectin that lets the sauce thicken and set.
- Sugar
- Adds sweetness that balances the tartness and helps the sauce thicken and set as it boils.
The step that matters
Boil the strained mixture for 15 minutes to make a jelly. As water evaporates, sugar and cranberry pectin concentrate and form a gel. Boiling too briefly leaves the sauce runny, while boiling too long can make it stiff and sticky as it cools.
“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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