Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Cook the sauce
Put them in a saucepan with water and stew for 30 minutes.
Stir in enough sugar to sweeten and cover tightly.
Let it simmer for 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 and cools.
- Sugar
- Sweetens the sauce and balances the sharp tartness of the cranberries.
The step that matters
Remove the cover and simmer a little longer.. Covered cooking traps steam, so the sauce stays thin. Uncovered simmering lets water evaporate, so the pectin-rich juices thicken. Simmering too long can make the sauce stiff and dull.
“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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