Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick the cranberries carefully.
Put the cranberries in a porcelain-lined kettle with a small amount of water, then cover the cranberries.
Cook and strain
Boil the cranberries quickly.
Add 1 pound of white sugar to the quart of berries.
Strain the mixture.
Mold and serve
Dip a mold in cold water.
Fill the mold with the cranberry sauce.
Place the mold on ice until ready to serve.
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 tartness and pectin that let the sauce thicken and set as it cools.
- White sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Boil the cranberries quickly. A brisk boil bursts the berries and releases their pectin, which helps the sauce set when cooled. Boiling too long can break down that pectin and leave the sauce loose.
“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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