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Dessert

Another Cranberry Sauce

A simple cranberry sauce made by stewing cranberries, straining, sweetening, 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

Cook

  1. Stew the cranberries for 40 minutes.

  2. Strain them through a sieve.

  3. Add sugar to taste.

  4. Bring to a boil.

Mold and serve

  1. Pour the mixture into molds.

  2. Place the molds in hot water for about 1 minute to unmold.

  3. Turn the molds 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 tart flavor and the pectin that lets the sauce set into a firm shape.
Sugar
Sweetens the sauce and balances the cranberries' sharp acidity.

The step that matters

Warm the molds briefly to unmold. A short dip in hot water loosens the set sauce at its edges so it slides out whole. Leaving the molds in too long softens the surface and can melt the shape.

“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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