Cranberry Sauce
Ingredients
Directions
Prepare
Wash the cranberries in warm water and pick them over carefully.
In a porcelain-lined kettle, combine the cranberries, cold water, and sugar.
Cook and set
Cook without stirring for 30 minutes.
Turn the mixture into molds to cool.
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
- Their natural pectin and tartness help the sauce thicken and set as it cools.
- Sugar
- Sweetens the sauce and balances the sharp tartness of the cranberries.
The step that matters
Cook without stirring for 30 minutes. Cranberries burst as they heat, and stirring breaks up the skins and pulp, which can make the sauce cloudy and mushy. Leaving it undisturbed keeps the berries mostly whole and lets the sauce set cleanly as it cools.
“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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