Cranberry Sauce
Ingredients
Directions
Prepare
Wash and pick over the cranberries in cold water.
Place cranberries in a saucepan and sprinkle sugar over them.
Cook the sauce
Pour in water and simmer with the lid on for about 30 minutes.
Do not stir until the sauce is removed from heat, to prevent burning.
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 flavour and natural pectin that thickens the sauce as it cooks.
- Sugar
- Sweetens the sauce, balances the cranberries' tartness, and helps it set as it cools.
- Sugar
- Sweetens the sauce.
The step that matters
Do not stir while simmering. Stirring breaks the softening berries apart and can disturb the pan's contents. Keeping the lid on holds in steam so the berries cook gently and evenly.
“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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