Cranberries aren't the only fruits to
release pectin, and any online search for «compote recipe» will show you just how many types of fruits out there can be cooked down into a fruit sauce.
This will
release the pectin.
Not exact matches
You can add lemon juice to improve the acidity or you can cook the jam longer to
release more
pectin.
The cranberries are cooked until they
release their natural
pectins.
This extra step
releases the berry juices as they break down, builds complexity, and gives the natural
pectin in the berries a chance to mingle with the sugar, and start thickening the jam.
Mohnen and a team of researchers at six institutions found that reducing the expression of GAUT4 in poplar and switchgrass led to a 70 percent reduction in
pectin content and produced a 15 percent increase in sugar
release.
As the cranberries cook, they
release natural
pectin which thickens the sauce, giving it its characteristic «gel.»
Pectin in winter squash also helps explain its low GI value and the ability of winter squash to help regulate
release of sugar into our digestive tract following a meal.
Using the back of a large spoon, press the cheesecloth into a fine - mesh sieve positioned over a bowl,
releasing as much
pectin - rich liquid as possible.