Cranberry Sauce
Ingredients
Directions
Make the sauce
Wash the cranberries and place them in a pan with the water.
Stew the cranberries slowly, stirring frequently, especially after they begin to burst.
Continue cooking until they are thick like marmalade.
Stir in the sugar once the cranberries are broken and the juice is released.
Cool and set
Transfer the sauce to a deep dish and let it cool.
Optionally, strain the pulp through a sieve into a mold and refrigerate until firm.
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 and the pectin that thickens the sauce as it cooks.
- White sugar
- Adds sweetness that balances the tartness and helps the sauce set as it cools.
- Water
- Gets the cranberries started so they soften and burst evenly in the pan.
The step that matters
Stirring while stewing. Cranberries near the point of bursting can scorch on the bottom of the pan, so frequent stirring keeps heat even and prevents burnt flavor.
“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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