Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick the cranberries carefully.
Cook
Put them in a lined saucepan with sugar and enough water to cover them.
Stew very slowly for about an hour, stirring often, until reduced to a pulp.
Remove from heat and pour into a wetted mold or small jars to cool.
Serve
Serve in a small glass dish with roast turkey, ducks, or game.
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 flavour and pectin that thickens the sauce as it cooks down.
- White sugar
- Sweetens the tart berries and balances their acidity.
- Water
- Creates the liquid that softens the berries so they break down into a pulp.
The step that matters
Stew very slowly for about an hour, stirring often. Slow cooking softens the berry skins and releases pectin gradually, so the sauce thickens evenly. Fast boiling can scorch the sugar on the pan bottom and leave whole berries unbroken.
“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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