Cranberry Sauce
Ingredients
Directions
Prepare
Place cranberries in a colander and pour boiling water over them until thoroughly scalded.
In a pot, combine 4 cups of water for every 4 cups of cranberries and bring to a boil.
Cook
Cook the cranberries until tender.
Add 2 cups of sugar for each quart of cranberries and boil for 5 minutes.
Cool
Transfer the sauce to a glass or earthen jar to 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 flavour and pectin that help the sauce thicken and set as it cools.
- Sugar
- Adds sweetness that balances the tartness and helps the sauce thicken and keep.
The step that matters
Add the sugar and boil for 5 minutes. Sugar concentrates the sauce and, with pectin from the cranberries, helps it thicken as it cools. Boiling too briefly leaves the sauce thin, while boiling too long can make it stiff.
“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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