Cranberry sauce and apple pie questions
I've been making my cranberry sauce from scratch for the last few years, and I just can't get it to gel. It doesn't matter how long I boil it, it just refuses to gel. The only thing I can think of is that I use orange extract instead of orange zest, could that be affecting it? I can't imagine why it would, but I know very little about food chemistry and it's the only part of the recipe that I change. (I use the basic recipe that was in Bon Appetit a couple of years ago.)
I've seen some suggestions to add gelatin, but would that really work? I mean, I'm trying to achieve a texture that's as close to the canned stuff as possible, which seems more like a preserve or a jam than a gelatin if you ask me. My gut is telling me to add powdered pectin, but I can't find a single recipe on the internet that does this. Does anyone know how or if this would work?
On a somewhat related note, I have yet to bake one single apple pie that sets up properly. (I have attempted Tyler Florence's "Ultimate Caramel Apple Pie" about 5 or 6 times now.) I think I am just pectin-challenged. Any tips? Or just a better recipe I should try?