Cranberry sauce

July 14, 2009 RENU

  1. Need 3ingredients-cranberries, sugar, h20.
  2. Cranberries are naturally rich in pectin, so gel easily under right conditions. The ingredient proportions & cooking time determine too runny sauce/perfectly thickened/a gel that’s firm enough to cut with a knife.
  3. Boil 1c h20+1c sugar till dissolves, add 3c fresh cranberries, simmer stirring occasionally till berries are translucent, 1/2berries pop open & release their pectin. Will thicken as it cools.
  4. If want a cranberry mold that holds its shape, continue to boil so more pectin is released & thickens to set into a firm gel i.e 217°F (103°C) on candy thermometer. If cook longer, will turn rubbery.
  5. If too much sugar, difficult to get to the gel point b’cos sugar raises the boiling point of the mixture. So no tricky ingredients.
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Entry Filed under: Kitchen science

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