Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries, removing all stems.
Measure the berries and place them in a graniteware saucepan with half as much sugar and a quarter as much water.
Cook and serve
Bring to a boil, then boil for 10 minutes, covered, stirring only to prevent boiling over.
Strain the mixture, cool, and serve.
You can also serve it without straining if preferred.
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 main body and tart flavor of the sauce as they soften and break down.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
- Water
- Creates the liquid that lets the berries soften and release their pectin while cooking.
The step that matters
Boiling covered with minimal stirring. Stirring only to prevent boiling over avoids breaking up the berries too early, which can make the sauce cloudy or grainy. Keeping the lid on limits evaporation so the sauce keeps its intended consistency.
“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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