Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries thoroughly.
In a saucepan, combine cranberries and water.
Cook and finish
Stew slowly for about 1.5 hours, stirring often.
Once soft and smooth, remove from heat.
Sweeten to taste and strain through a sieve or jelly bag into a wet mold.
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 softens.
- Sugar
- Sweetens the sauce and balances the cranberries' natural tartness.
The step that matters
Stewing slowly and stirring often. Cranberries contain pectin that sets as they cook. Slow heat and frequent stirring keep the fruit from scorching on the bottom and help it break down evenly into a smooth sauce.
“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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