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Sauce

Cranberry Sauce

A sauce made from cranberries, water, and sugar simmered and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

Prepare

  1. Pick and wash the cranberries.

Cook

  1. Put them in a saucepan with water and stew for 30 minutes.

  2. Stir in enough sugar to sweeten and cover tightly.

  3. Let it simmer for 15 minutes.

  4. Remove the cover and simmer a little longer.

Store

  1. Transfer to an earthen jar.

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 sauce's tart flavour and body, with pectin that helps it thicken as it cooks.
Sugar
Sweetens the sauce and balances the cranberries' sharp tartness.

The step that matters

Remove the cover and simmer a little longer. The covered simmer keeps moisture in while the berries break down. Uncovering lets excess liquid evaporate, so the sauce thickens instead of staying thin and watery.

“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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