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Dessert

Cranberry Sauce

A simple sauce made by simmering cranberries with water until they burst, then sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cranberry Sauce

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook the berries

  1. Wash cranberries and place them in a covered saucepan with water.

  2. Simmer until each cranberry bursts open.

Sweeten and boil

  1. Remove the cover, then add sugar.

  2. Boil for 20 minutes without stirring.

Recipe from a historical cookbook (Internet Archive).

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 flavor and natural pectin that thickens the sauce as it cooks.
Sugar
Sweetens the tart berries and helps the sauce thicken and set as it cools.

The step that matters

Boil for 20 minutes without stirring. Sustained boiling reduces the liquid and lets the pectin and sugar thicken the sauce, while stirring can break up the berries and make the texture cloudy.

“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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