Cranberry Sauce
Ingredients
Directions
Make the sauce
Place the cranberries and water in a saucepan to prevent scorching.
Stew gently over medium heat for about 20 minutes, stirring frequently and mashing the fruit.
Once the berries are smooth, remove from heat and stir in sugar to taste until dissolved.
Mould and set
Rinse a mold with cold water, pour in the fruit mixture, and set aside to harden.
Alternatively, press the fruit through a coarse sieve to remove skins and pour the smooth sauce into the mold.
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 flavour and the pectin that lets the sauce thicken and set.
- Sugar
- Sweetens the tart berries and balances their acidity.
- Water
- Creates steam and liquid so the berries soften and break down while stewing.
The step that matters
Stew gently and stir frequently. Cranberries can scorch on the bottom of the pan before they break down. Gentle heat and frequent stirring keep the fruit from sticking and burning, which gives a bitter, dark flavour.
“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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