Cranberry Tart
Ingredients
Directions
Cook the cranberries
Pick the cranberries well and place them in a saucepan.
Add the water and moist sugar.
Stew gently until the cranberries are soft.
Mash the cranberries with a silver spoon.
Set the filling
Transfer the mixture into a pie dish to cool.
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 base that softens and thickens into the filling.
- Moist sugar
- Sweetens the filling and balances the sharp acidity of the cranberries.
The step that matters
Stew gently until the cranberries are soft. Gentle heat softens the skins and breaks the fruit down evenly while the sugar dissolves. Boiling hard can scorch the sugar and leave the fruit unevenly cooked or too stiff.
“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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