Cranberry Sauce
Ingredients
Directions
Carefully pick over and wash the cranberries.
In a saucepan, combine the cranberries, sugar, and boiling water.
Cover and cook slowly for one hour.
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 flavor and natural pectin that helps the sauce thicken as it cools.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps set the sauce.
- Boiling water
- Adds moisture and helps the cranberries soften and burst as they cook.
The step that matters
Cook slowly with the lid on. Gentle, covered cooking softens the berries and keeps the liquid from evaporating too fast. Vigorous boiling can scorch the sugar on the bottom of the pan and make the sauce taste bitter.
“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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