Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Cook the sauce
In a saucepan, combine the cranberries and water.
Cook over medium heat until the berries crack open.
Sweeten to taste after the berries have cracked open.
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 cooks.
- Water
- Creates steam and liquid so the berries soften and burst evenly while cooking.
The step that matters
Cooking until the berries crack open. Cranberries thicken as their skins split and release pectin. Pulling the pan too early leaves a thin sauce, while cooking too long can make it overly stiff as it cools.
“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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