Cranberry Sauce
Ingredients
Directions
Boil water and sugar in a pot for 5 to 10 minutes.
Add cranberries and let them simmer for about 20 minutes without stirring.
Pour out the sauce; the cranberries will be nearly whole and transparent.
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 flavor and the body of the sauce as their skins soften and release pectin.
- Sugar
- Sweetens the sauce and, dissolved in boiling water, forms a syrup that balances the cranberries' tartness.
The step that matters
Simmer without stirring. Stirring breaks the cranberries apart during simmering, leaving a cloudy, mushy sauce instead of one with nearly whole, transparent berries. Holding the heat gently lets the skins split and the pectin set as the sauce 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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