Cranberry Sauce
Ingredients
Directions
In a large pot, combine cranberries and water.
Stew slowly until the cranberries are soft.
Strain the pulp through a colander or sieve.
Sweeten to taste, ensuring it is sweet enough.
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 flavour and natural pectin that thickens the sauce as it cools.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
The step that matters
Stew slowly until the cranberries are soft. Gentle heat softens the berries and releases their pectin without scorching the bottom of the pot. Overcooking can make the sauce dull and bitter, while undercooking leaves it too firm to pass through a sieve easily.
“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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