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Cranberry Sauce

A sauce made by cooking cranberries with water and sugar until soft.

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

Ingredients

Directions

Prepare

  1. Pick the cranberries.

  2. Wash the cranberries.

  3. Put them into a saucepan with the water.

  4. Cover the pan.

  5. Cook until the cranberries are soft.

Finish and serve

  1. Stir in the sugar until it is completely dissolved.

  2. Remove the sauce from the heat.

  3. Dish it.

  4. Serve.

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 fruit body and pectin that thickens the sauce as it softens.
Sugar
Adds sweetness that balances the tartness of the cranberries and helps preserve the sauce.
Water
Provides the liquid that softens the cranberries and carries heat evenly during cooking.

The step that matters

Cook until the cranberries are soft. Cranberry skins must burst and release pectin for the sauce to thicken. Undercooked berries leave the sauce thin and firm, while overcooking can make it dull and pasty.

“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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