Cranberry Sauce
Ingredients
Directions
Prepare
Pick over and wash the cranberries.
Cook the sauce
Put cranberries in a saucepan, cover, and cook slowly until the skins burst. Be careful not to let them boil over.
Add sugar and cook for a moment longer.
Skim off any foam and let cool.
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 base and pectin that thickens the sauce as it cooks.
- Sugar
- Adds sweetness and balances the tartness of the cranberries.
The step that matters
Cooking the cranberries slowly until the skins burst. Cranberry skins hold pectin and acid. Slow heating softens the fruit evenly and releases pectin for thickening, while a hard boil can scorch the sugar-rich liquid or boil it over.
“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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