Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Combine the cranberries with sugar and a small amount of water in a saucepan.
Cook and set
Stew the mixture until the cranberries are soft.
Pour the sauce into moulds that have been rinsed in cold water to prevent sticking.
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 cooks.
- Sugar
- Sweetens the tart berries and helps the sauce set firm as it cools.
The step that matters
Stew until the cranberries are soft. Cooking until the berries burst releases their pectin, which thickens the sauce. Stopping too early leaves it thin and runny, while overcooking can make it dull and overly stiff.
“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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