Cranberry Sauce
Ingredients
Directions
Pick over and wash the cranberries.
Add boiling water, cover, and cook slowly until very soft; remove from heat.
Add 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 that softens into the sauce's body and flavor.
- Sugar
- Sweetens the sauce and balances the cranberries' sharp acidity.
The step that matters
Cook slowly until very soft. Cranberries hold their shape until their skins break down, so slow covered cooking with little water softens the fruit evenly without scorching. Undercooked berries stay firm and give a grainy, unfinished texture.
“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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