Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Put the cranberries in a saucepan and add the boiling water.
Cook
Cook until tender.
Add the sugar and boil for 10 minutes.
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 base flavor and the pectin that thickens the sauce as it cooks.
- Sugar
- Adds sweetness, balances the tartness, and helps the sauce set as it thickens.
The step that matters
Cook until tender. The cranberries must soften and their skins must burst before the sugar is added. If they stay firm, the sauce will be grainy and the skins will not release the pectin needed for a smooth set.
“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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