Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries in cold water.
Cook
Place them in a copper basin with the water and cook over a brisk fire.
Sweeten with sugar, stirring with a wooden spoon until the mixture resembles marmalade.
Strain and store
Strain through a fine sieve and transfer to an earthen jar.
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 tart flavor of the sauce as they break down.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
The step that matters
Sweeten with sugar, stirring until it resembles marmalade. Cranberries are very tart and pectin sets as the mixture cooks down. Stirring keeps the fruit from scorching on the bottom of the basin, and sugar added while cooking helps the mixture thicken into a spreadable consistency.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.