Cranberry Sauce
Ingredients
Directions
Make the sauce
Combine cranberries and water in a covered saucepan.
Heat on the stove and let simmer until each cranberry bursts.
Remove the cover, add sugar, and boil for 20 minutes without stirring.
Serve
Serve with turkey or game.
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 flavor and, as they burst, the body of the sauce.
- Sugar
- Sweetens the tart cranberries and helps the sauce thicken as it boils.
- Water
- Softens the cranberries and creates the liquid that simmers them into sauce.
The step that matters
Boil without stirring. Stirring during the final 20-minute boil can break up the cranberry skins and make the sauce cloudy or mushy. Leaving it alone lets the pectin in the fruit set gradually as the liquid reduces.
“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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