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Cranberry Sauce

A sauce made by stewing cranberries with water and sugar until the berries break, then straining and boiling the mixture.

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

Ingredients

Directions

Prepare and cook

  1. Wash the cranberries.

  2. Place them in a pot and add enough water to cover.

  3. Stew until the berries break.

Strain and sweeten

  1. Strain the mixture through a colander.

  2. Return the strained mixture to the pot.

  3. Add the sugar and stir until it boils.

Cool

  1. Turn out to cool.

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 flavor and the pectin that thickens the sauce as it cools.
Sugar
Adds sweetness that balances the tartness and helps the sauce set as it cools.

The step that matters

Stew until the berries break. Cranberry skins must fully burst for their pectin and juice to release. Under-stewed berries leave the sauce thin and the skins tough, while the pectin needs enough heat to set once cooled.

“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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