Cranberry Sauce
Ingredients
Directions
Prepare and cook
Pick and wash the cranberries.
Place the cranberries in a saucepan with the water and simmer for 30 minutes.
Stir in the sugar to sweeten and cover tightly.
Simmer for an additional 15 minutes.
Remove the cover and simmer a little longer.
Store
Transfer to an earthen jar.
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 flavour and pectin that thickens the sauce as it cooks.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the sauce set.
The step that matters
Remove the cover and simmer a little longer. Uncovered simmering lets steam escape, so the sauce reduces and thickens as pectin from the cranberry skins sets it. Too little time leaves it runny, and too much can make it stiff once 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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