Cranberry Sauce
Ingredients
Directions
Cook the cranberries in the water in a covered pot over high heat for 5 minutes, or until they begin to burst.
Sprinkle with sugar and reduce heat to keep them hot but not boiling.
Uncover and cook for 15 more minutes without stirring, allowing each berry to remain separate in the juice.
Transfer to the serving dish.
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 main body and tart flavor, and their skins hold the sauce's structure as they burst.
- Sugar
- Adds sweetness that balances the tartness of the cranberries and helps set the sauce as it cooks.
The step that matters
Uncover and cook without stirring. Stirring breaks the cranberries apart and turns the sauce mushy. Leaving the berries undisturbed lets them hold their shape while the juice thickens around them.
“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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