Cranberry Sauce
Ingredients
Directions
Combine the water and sugar in a saucepan; bring to a boil and simmer for 30 minutes until it thickens to a syrup.
Add the cranberries to the syrup, cover, and cook for an additional 15 minutes, shaking the saucepan occasionally.
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
- Their pectin and skins set the sauce as they soften and burst in the hot syrup.
- Sugar
- Sweetens the sauce and, dissolved into the water, builds the syrup that thickens it.
The step that matters
Simmering the syrup before adding the cranberries. The sugar syrup must reduce to a thickened base first. Adding cranberries too early leaves the sauce thin, since the fruit needs the concentrated syrup to set properly once it softens.
“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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