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Dessert

Cranberry Sauce

A simple cranberry sauce made by boiling cranberries with water, sweetened with sugar, and served cold with meat or cake.

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

Ingredients

Directions

Make the sauce

  1. Wash and boil the cranberries well.

  2. Put them in a clean pot with about 1 inch of water.

  3. Cover tightly and boil until the berries break apart and release their juice.

  4. Remove the lid and let simmer to dry them out.

  5. Sweeten with sugar and boil for about 5 minutes.

Cool and serve

  1. Pour into an earthen or wooden vessel and cool.

  2. Serve cold with chicken, turkey, or any kind of meat or cake.

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 main body and tart flavour, and their pectin helps the sauce thicken as it cooks.
Sugar
Sweetens the sauce and balances the tartness of the cranberries.

The step that matters

Remove the lid and let simmer to dry them out.. Cranberries are very juicy, so simmering uncovered lets excess water evaporate and the sauce thicken. Leaving the lid on keeps it thin and watery.

“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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