Cranberry Sauce
Ingredients
Directions
Pick over and wash the cranberries.
Add the boiling water, cover, and cook slowly until very soft; then remove from heat.
Add the sugar and stir until thoroughly dissolved.
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
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Cook the cranberries slowly until very soft. Slow cooking in a covered pan softens the skins and releases pectin evenly, so the sauce thickens as it cools rather than staying watery or scorching on the bottom.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.