172 Cranberry Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 500 g (1 lb 2 oz) cranberries in a pan with 1 litre ( pt or U.S. cups) water, cover and cook gently until the berries are soft. Drain, reserve the cooking liquor and pass the cranberries through a fine sieve.

Add sufficient cooking liquor to this purée to give a fairly thick sauce, and add sufficient sugar to taste.

This sauce can be obtained in ready prepared form which only needs reheating with a little water.

This sauce is specially suitable for serving with roast turkey.

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