Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Place the cranberries in a saucepan and cover with water.
Cook
Stew slowly over medium heat, stirring often and mashing the fruit for about 30 minutes.
Remove from heat and stir in the sugar until dissolved.
Strain and serve
Press the mixture through a coarse sieve into a dish or 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 tart fruit flavor and the pectin that thickens the sauce as it cooks.
- Granulated sugar
- Sweetens the tart cranberries and balances their acidity.
- Water
- Creates the moist cooking liquid that softens the berries as they stew.
The step that matters
Stew slowly over medium heat. Cooking gently while stirring and mashing softens the berries evenly and releases their pectin without scorching the sugar-free fruit at the bottom of the pan.
“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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