Cranberry Sauce for Poultry
Ingredients
Directions
Cook the cranberries
Wash the cranberries.
Put them in a covered saucepan with the water.
Simmer until each cranberry bursts open.
Finish the sauce
Remove the cover, add the sugar, and boil for 20 minutes without stirring.
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
- Their skins contain pectin, which thickens the sauce and helps it set as it cools.
- Sugar
- Sweetens the sauce and, as it boils down, thickens it and helps it set.
The step that matters
Boiling with the sugar for 20 minutes without stirring. Sugar and pectin need sustained boiling to concentrate and set the sauce. Stirring can break up the softened berries and leave the texture cloudy or uneven.
“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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