Cranberry Sauce
Ingredients
Directions
Combine cranberries and water in a pot.
Bring to a boil and then reduce heat.
Add sugar and stir until dissolved.
Simmer slowly until cranberries burst and sauce thickens.
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 they break down.
- Sugar
- Sweetens the sauce and balances the tartness of the cranberries.
- Water
- Provides the liquid that softens the cranberries and carries the sugar into the sauce.
The step that matters
Simmer slowly until cranberries burst and sauce thickens. Cranberries thicken the sauce as their pectin is released when the skins burst. Simmering gently rather than boiling hard keeps the sauce from scorching on the bottom of the pot and lets it thicken evenly.
“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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