Cranberry Sauce
Ingredients
Directions
Prepare
Pick and wash the cranberries.
Combine the cranberries and water in a kettle.
Add the sugar on top of the cranberries.
Cook and finish
Bring to a boil and simmer for about 30 minutes, stirring often to prevent burning.
Do not strain; the sauce will retain its rich color.
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 fruit body and tartness; their natural pectin helps the sauce thicken as it cooks.
- Sugar
- Sweetens the tart berries and balances acidity while helping the sauce thicken and keep its texture.
The step that matters
Stirring during the simmer. Sugar and fruit thicken and darken as water evaporates, and they can scorch on the bottom of the kettle. Stirring often spreads the heat and keeps the sauce from burning.
“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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