To Stew Cranberries Nicely
Ingredients
Directions
In a saucepan, combine sugar and water. Bring to a boil.
Stir in the cranberries and keep stirring until all the berries have burst open.
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 fruit flavour and pectin that thickens the sauce as the berries break down.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries while helping it thicken.
The step that matters
Stirring until all the berries have burst. Cranberries release their pectin and juices only when their skins split. Stopping too early leaves whole berries and a thin sauce, while continued cooking over heat lets the pectin set 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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