Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries in cold water.
Cook and finish
In a copper basin, combine the cranberries and water, then cook over medium heat.
Stir in sugar with a wooden spoon until the mixture resembles marmalade.
Strain the mixture through a fine sieve into an earthen jar.
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 flavor and the pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce and balances the cranberries' tartness.
- Water
- Starts the cooking and helps the cranberries soften and break down.
The step that matters
Stir in sugar until the mixture resembles marmalade. Cranberries are very tart, so sugar is added to taste. Cooking the fruit until it breaks down and thickens sets the texture, so stop when the mixture looks like marmalade rather than runny.
“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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