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Dessert

Another Cranberry Sauce

A simple cranberry sauce made by stewing cranberries, adding sugar, and setting in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Another Cranberry Sauce

Ingredients

Directions

Make the sauce

  1. Stew the cranberries for 40 minutes.

  2. Strain them through a sieve.

  3. Add sugar to taste and bring to a boil.

  4. Pour the mixture into molds.

Unmold and serve

  1. To unmold, place the molds in hot water for about 1 minute, then turn them out onto a dish.

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 set when cooled.
Sugar
Adds sweetness that balances the cranberries' tartness and helps give the sauce its body.

The step that matters

Unmolding in hot water. A brief dip loosens the sauce from the mold walls. Longer heating can soften the surface and make the sauce slump or melt, so keep it to about a minute.

“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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