Cranberry Sauce
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the sauce
In a saucepan, combine cranberries, sugar, and water.
Cook over low heat until the berries are tender, about 10-15 minutes.
Stir gently to avoid mashing the berries.
Make jelly (optional)
For jelly, mash the berries while cooking, then strain the mixture.
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 flavor and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the tart berries and helps the sauce set as it cools.
- Water
- Creates liquid so the berries can soften and cook evenly.
The step that matters
Stir gently while cooking. Stirring hard breaks the berry skins and releases pectin and starch unevenly, making the texture cloudy or mushy. Gentle stirring keeps the berries whole so they hold their shape.
“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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