Cranberry Sauce
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Cover and boil for 10 minutes after it starts bubbling. Do not stir during boiling.
Skim off any foam, then cool and chill before serving.
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
- Their pectin and acid set the sauce to a jelly-like texture as it cooks.
- Sugar
- Sweetens the tart berries and helps thicken the sauce as it cools.
The step that matters
Boil without stirring. Stirring breaks up the cranberries and releases extra pectin and starch, which can make the sauce cloudy or unevenly textured. Letting the berries burst on their own keeps the sauce smoother.
“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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