Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Place the berries in a saucepan and cover with water.
Cook and finish
Stew slowly over medium heat, stirring often and mashing the fruit for about 30 minutes.
Remove from heat and add the sugar, stirring until dissolved.
Press the mixture through a coarse sieve into a dish or mold.
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
- Fresh cranberries
- Provide the tart fruit base and pectin that thickens the sauce as it cooks.
- Granulated sugar
- Adds sweetness that balances the tartness of the cranberries and helps the sauce set.
- Water
- Covers the berries so they soften and break down evenly while stewing.
The step that matters
Stewing the cranberries slowly. Cranberries are high in pectin and acid. Cooking them gently while stirring and mashing lets the skins burst and the pectin release evenly, so the sauce thickens without scorching on the bottom of the pan.
“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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