Cranberry Salad
Ingredients
Directions
Make the cranberry pulp
Cook cranberries with water until mushy, about 5 minutes.
Remove from heat and press through a sieve while hot.
Sweeten and set
Combine the pulp with sugar and mix well.
Do not cook the mixture after combining sugar and cranberry pulp.
Pour into a flat enamel pan or platter and let set until firm and jellied.
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 pulp that forms the body and flavor of the salad.
- Sugar
- Sweetens the tart pulp and helps it set into a jelly-like texture.
- Water
- Softens the cranberries so they break down into a pulp.
The step that matters
Do not cook the mixture after combining sugar and cranberry pulp. Sugar and pectin-rich fruit set into a jelly as they cool. Further cooking can thicken the mixture too much or break down its set, so it is kept uncooked once the sugar is added.
“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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