Cranberry Sauce
Ingredients
Directions
Wash the cranberries.
Add water and place in a covered saucepan over heat.
Simmer until each cranberry bursts open.
Remove the cover, add sugar, and boil for 20 minutes without stirring.
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 cooks.
- Sugar
- Adds sweetness and balances the tartness of the cranberries while helping set the sauce.
The step that matters
Boil without stirring after adding sugar. Once the cranberries have burst, pectin released from their skins thickens the sauce as it boils. Stirring during this stage can break up the forming gel and leave the sauce looser and less set.
“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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