Cranberry Sauce
Ingredients
Directions
Combine cranberries, sugar, and water in a pot.
Cook over medium heat for 5 minutes.
Do not stir after it reaches a boil.
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.
- Granulated sugar
- Sweetens the sauce and balances the cranberries' tartness while helping it set.
- Water
- Creates the cooking liquid that softens the berries so they can break down.
The step that matters
Do not stir after it reaches a boil. Stirring once the mixture boils can break up the cranberries and release extra pectin and starch, making the sauce cloudy or unevenly textured. Leaving it alone lets the berries hold their shape while the sauce thickens as it cools.
“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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