Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Cook and serve
Add ½ cup of water to the cranberries and stew until they are soft enough to mash.
Add sugar to taste and let it boil for a few minutes.
Pour the sauce into serving dishes while warm.
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 tartness and pectin, which thickens the sauce as the berries break down.
- Sugar
- Adds sweetness that balances the cranberries' sharp tartness.
The step that matters
Stew until soft enough to mash. Cranberry skins must burst so their pectin releases and the sauce thickens. Stopping too early leaves firm berries and a thin, watery sauce.
“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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