Cranberry Sauce
Ingredients
Directions
Prepare
Inspect cranberries and discard any soft or rotten ones.
Wash the cranberries and place them in a porcelain kettle.
Add cold water and bring to a boil.
Skim off any foam and stir well.
Cook and finish
Let it boil slowly for 20 to 30 minutes.
Remove from heat and press the mixture through a colander to remove the skins.
Stir in the sugar and mix well.
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 body and pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
- Cold water
- Provides liquid so the berries can soften and break down while boiling.
The step that matters
Let it boil slowly for 20 to 30 minutes. Cranberries need enough time at a gentle boil for their skins to burst and pectin to release, which sets the sauce. Boiling too hard can scorch the bottom and make the texture uneven.
“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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