Cranberry Sauce
Ingredients
Directions
Wash the cranberries.
In a covered saucepan, combine the cranberries and water.
Simmer until each cranberry bursts open.
Remove the cover, add the sugar, and boil for 20 minutes without stirring.
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 body and pectin that thickens the sauce as it cooks.
- Sugar
- Adds sweetness that balances the cranberries' tartness and helps the sauce set as it cools.
- Water
- Provides moisture to soften the cranberries so they burst and release their juices.
The step that matters
Boil for 20 minutes without stirring. Once the sugar is added, the mixture must boil long enough to concentrate and thicken. Stirring can break up the berries and cloud the sauce, so leave it alone until the time is up.
“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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