uoficowboy
Assistant Cook
Hi there - occasionally I like to make strange variations of cranberry sauce. Occasionally they'll end up really thin. I then know of two options:
Could I add pectin instead as a third option? I've tried this but it never seemed to do any good - but I had no idea how much to add. I tried 1 t for 3 C of ingredients - and that didn't seem to do anything. Perhaps does pectin only thicken ingredients once they are cool? Or something else?
Thanks!
- Deal with it being too runny
- Heat it for a while till enough moisture evaporates
Could I add pectin instead as a third option? I've tried this but it never seemed to do any good - but I had no idea how much to add. I tried 1 t for 3 C of ingredients - and that didn't seem to do anything. Perhaps does pectin only thicken ingredients once they are cool? Or something else?
Thanks!