Cranberry Sauce
Ingredients
Directions
Pick and wash the cranberries in cold water.
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 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 tart flavor and pectin that lets the sauce thicken as it cooks down.
- Sugar
- Sweetens the sauce and balances the sharpness of the cranberries.
The step that matters
Sweetening and cooking down until marmalade-like. Stirring keeps the bottom from scorching over a brisk fire. As the berries break down and the sugar dissolves, the sauce thickens into a spreadable texture.
“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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