Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick the cranberries.
Put the cranberries in a saucepan with the water.
Cook
Stew slowly, stirring often, until thick like marmalade, about 1.5 hours.
Remove from heat and sweeten generously with white sugar.
Mold and serve
Strain the mixture through a sieve into a mold wet with cold water.
Once firm, turn the sauce into a glass dish.
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 main body, tartness and pectin that thickens the sauce as it cooks.
- White sugar
- Sweetens the sauce and balances the sharp tartness of the cranberries.
- Water
- Starts the cooking and helps the berries soften evenly without scorching.
The step that matters
Stew slowly, stirring often, until thick. Cranberries thicken as their pectin releases and water evaporates. Slow cooking with frequent stirring prevents scorching on the bottom of the pan and gives an even, set texture once cooled.
“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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