Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Cook the sauce
In a saucepan, combine cranberries, sugar, and boiling water.
Cover and boil for 10 minutes, ensuring it does not boil over.
Skim off any foam and let cool.
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 base and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the sharp acidity of the cranberries.
The step that matters
Boiling without boiling over. Cranberries foam heavily as they cook and their skins release pectin. Keeping the lid on and watching the pot prevents a messy overflow, and skimming the foam afterward keeps the sauce clear and smooth.
“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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