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Sauce

Cranberry Pudding Sauce

A simple sauce made from boiling water, sugar, and cranberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Pudding Sauce

Ingredients

Directions

Make the sauce

  1. Add sugar to boiling water and stir until dissolved.

  2. Mash the cranberries with a silver spoon and add to the mixture.

  3. Boil for 7 minutes.

  4. Strain through a colander to remove skins.

Cool and serve

  1. Cool and serve.

Recipe from a historical cookbook (Internet Archive).

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 natural pectin that thickens the sauce as it cooks.
Sugar
Adds sweetness that balances the tartness and helps the sauce set as it cools.

The step that matters

Boil for 7 minutes. Boiling the cranberries long enough lets their natural pectin release and thicken the sauce. Stopping too early leaves it thin, while overcooking can make it stiff and dull in flavor.

“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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