Skip to main content
Drink

Cranberry Sauce

A sauce made by cooking cranberries with sugar until they break apart and pressing them into a sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Cranberry Sauce

Ingredients

Directions

Prepare

  1. Wash and pick over the cranberries carefully.

  2. Place them in the inner vessel of a double boiler.

Cook and strain

  1. Fill the outer vessel with boiling water and cook, keeping the cranberries covered until they break apart.

  2. Rub the cooked cranberries through a vegetable press into a saucepan.

Sweeten and set

  1. Sweeten to taste and bring to a barely boil.

  2. Pour into a wet mold to set.

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 fruit base, and their pectin helps the sauce thicken and set as it cools.
Sugar
Sweetens the sauce and balances the cranberries' natural tartness.

The step that matters

Cooking the cranberries covered until they break apart. Cranberries hold their shape until their skins split and the pectin and pulp are released. Keeping the lid on traps steam so the fruit cooks evenly. Stopping too early leaves the sauce lumpy and under-thickened.

“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

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes