Cranberry Sauce, No. 1
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Bring to a boil without stirring.
Boil briskly for 8 minutes.
Remove from heat and let cool in the pot.
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 main body and tartness of the sauce as their skins burst and pulp breaks down.
- Sugar
- Sweetens the sauce and balances the sharp acidity of the cranberries.
- Water
- Creates the liquid that cooks the cranberries and dissolves the sugar.
The step that matters
Boil briskly for 8 minutes. Cranberries contain pectin, and boiling them long enough lets the pectin and skins break down so the sauce thickens as it cools. Boiling too briefly leaves it 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.