Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries carefully.
Cover the bottom of a porcelain-lined kettle with water.
Cook the sauce
Add the cranberries and two-thirds of the sugar.
Pour in an additional 1½ cups of water.
Boil slowly until every berry is broken.
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 pectin that thickens the sauce as the berries break down.
- Sugar
- Sweetens the sauce, balancing the tartness of the cranberries and helping it set.
The step that matters
Boil slowly until every berry is broken. A slow boil lets the berries soften and burst evenly, releasing pectin that thickens the sauce. Boiling too hard can scorch the sugar and reduce the liquid too quickly.
“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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