Cranberry Sauce
Ingredients
Directions
Cook cranberries and water in a saucepan, covered, until the berries are soft.
Strain the mixture through a fine sieve to obtain a puree.
Add enough of the cooking liquid to the puree to achieve a thick sauce consistency.
Sweeten with sugar to taste.
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 flavour and pectin that thickens the puree as it cooks and cools.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
The step that matters
Adding the cooking liquid. Cranberry pectin thickens as the sauce cools, so adding too much liquid makes it runny. Judge the consistency once the sauce has cooled slightly, and add liquid gradually.
“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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