Cranberry Sauce
Ingredients
Directions
Prepare and stew
Pick over the cranberries, discarding any soft or injured ones.
Stew the cranberries in a granite or porcelain pot.
Sweeten and boil
When nearly done, add 2 cups of sugar for every quart of berries.
Boil for an additional 5 to 10 minutes.
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
- Their natural pectin and acidity give the sauce body and a tart flavour as they break down.
- Sugar
- Sweetens the tart berries and balances their acidity, giving the sauce its flavour and body.
The step that matters
Boil for an additional 5 to 10 minutes. This final boil concentrates the juices and lets the pectin from the berries thicken the sauce. Boiling too briefly leaves it loose, while boiling too long can make it overly stiff 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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