Cranberry Sauce
Ingredients
Directions
Prepare
Pour hot water over cranberries and let cool.
Pick over the cranberries, discarding any that are not bright red.
Place cranberries in a saucepan with ½ cup water.
Cook
Stew slowly, stirring often, for at least 1.5 hours until thick like marmalade.
Remove from heat and add 2 cups of sugar that have been heated in the oven.
Set and serve
Strain through a colander into a mold wet with cold water.
Once firm, turn out into a glass dish.
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 flavour, and their natural pectin helps the sauce thicken and set.
- Sugar
- Sweetens the sauce and, as it cooks down, helps it thicken and set firmly.
The step that matters
Stew until thick. The sauce must cook long enough for the cranberries to break down and release pectin and concentrate. If it is undercooked, it will stay loose and fail to set when cooled and turned out.
“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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