Cranberry Sauce, for Roast Turkey
Ingredients
Directions
Cook the sauce
Pick over and wash the cranberries.
In a saucepan, combine the cranberries, water, and sugar.
Cook slowly for 20 minutes.
Mold and serve
Rinse a mold with cold water.
Pour the stewed berries into the mold and let cool.
When ready to serve, turn out onto a flat dish and cut off a thick slice.
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 the fruit pulp and pectin that give the sauce its body.
- Sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Cook slowly for 20 minutes. As the cranberries simmer, their skins burst and release pectin. Cooking long enough lets the mixture thicken so it holds its shape in the mold when it cools. A shorter cook leaves the sauce runny.
“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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