"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 11-03-2008, 07:58 PM   #1
Assistant Cook
 
Join Date: May 2008
Location: Honolulu
Posts: 8
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?

TIA!!

__________________

__________________
LavenderLily is offline   Reply With Quote
Old 11-03-2008, 08:08 PM   #2
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
I'll say that I don't know your recipe so I can't say what you are doing right or wrong. I follow the directions on the back of the bag of Oceanspray fresh cranberries and have never had a problem.
Any additions of other liquids to the water, just subtract that amount of water. Adding minimal zest or extract shouldn't make that much difference if you account for the additions though.

As for pie...I'll leave that to the expert pie people of which I'm am not even close! LOL!
__________________

__________________
quicksilver is offline   Reply With Quote
Old 11-04-2008, 09:11 AM   #3
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
As to apple pie.. I always use cornstarch as a thickener. It works great, hasn't failed yet.
__________________
Jeff G. is offline   Reply With Quote
Old 11-12-2008, 09:17 PM   #4
Cook
 
Join Date: Sep 2007
Posts: 53
Hi!

The amount of sugar in your cranberry sauce can greatly effect how much it gels. Cranberries are packed full of pectin, but pectin needs both sugar and acid to gel. This is why cranberry sauces made with artificial sweeteners don't gel too well.

So, the proportion of sugar, water and cranberries in your sauce is pretty important. A good proporton for basic cranberry sauce is 1 cup of water and 1 cup of sugar for 1 12-oz bag of cranberries. Combine the sugar and water in a saucepan and bring it to a boil, stirring to dissolve the sugar. Add the cranberries and simmer until they pop open, about 10 minutes. Transfer the sauce to a serving bowl. It will thicken as it cools.

Good luck!
__________________
Mary
www.BestinKitchen.com
MaryE is offline   Reply With Quote
Old 11-12-2008, 09:45 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by MaryE View Post
Hi!

The amount of sugar in your cranberry sauce can greatly effect how much it gels. Cranberries are packed full of pectin, but pectin needs both sugar and acid to gel. This is why cranberry sauces made with artificial sweeteners don't gel too well.

So, the proportion of sugar, water and cranberries in your sauce is pretty important. A good proporton for basic cranberry sauce is 1 cup of water and 1 cup of sugar for 1 12-oz bag of cranberries. Combine the sugar and water in a saucepan and bring it to a boil, stirring to dissolve the sugar. Add the cranberries and simmer until they pop open, about 10 minutes. Transfer the sauce to a serving bowl. It will thicken as it cools.

Good luck!


I use a similar recipe but I sub a cup of OJ for the water and use half the sugar. Gels thick and firm all the time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-12-2008, 10:47 PM   #6
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
I always use flour in my apple pie. Maida Heatter has written that she is never bothered by a soupier pie so I would not worry about it. Serve it in a soup bowl with vanilla or cinnamon ice cream and or whipped cream and everyone will love you.

If you can get a hold of a copy of Maida Heatter's Book of Great American Desserts, my favorite apple pie recipe hands down is there. It is "Apple Pie U.S.A." I have made some slight changes that I can tell you about once you can find a copy of the recipe, if you are interested.
__________________

__________________
PieSusan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.