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Dessert

Cranberry Sauce

A sauce made from cranberries, water, and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Ingredients

Directions

Prepare

  1. Wash the cranberries.

Cook the sauce

  1. Add the cranberries and cold water to a pot and cook slowly until the skins burst.

  2. Strain the mixture through a colander and return it to the pot.

  3. Bring to a boil, then add the sugar.

  4. Simmer slowly until thick, stirring frequently.

Serve

  1. Pour into molds and serve cold.

Recipe from a historical cookbook (Internet Archive).

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 main body, tartness and pectin that thickens the sauce as it cooks.
Sugar
Sweetens the tart cranberries and helps the sauce thicken and set when cooled.

The step that matters

Simmer slowly until thick, stirring frequently. Cranberries contain pectin that sets as the sauce cools, but scorching on the bottom of the pot can happen quickly once sugar is added. Frequent stirring and gentle heat prevent burning and help the sauce reach the right thickness.

“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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