Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries.
Put the cranberries in a saucepan with the cold water.
Cover and boil rapidly for 5 minutes.
Press the mixture through a colander.
Sweeten and cool
Add the sugar and stir until dissolved.
Set aside to 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 and the pectin that thickens the sauce as it cools.
- Sugar
- Adds sweetness and balances the tartness of the cranberries.
- Cold water
- Provides liquid so the cranberries can soften and break down while boiling.
The step that matters
Boil rapidly for 5 minutes. Cranberry skins must burst fully to release pectin and juice. Boiling too gently leaves the berries firm and the sauce thin, so the mixture should be kept at a vigorous boil for the full time.
“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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