Having problems making my cranberries hold shape in gel mold?
In order for cranberries to form a gel you need 1) pectin, 2) sugar, 3) acid. Because we’re talking about a natural commodity, we can’t always be sure how much pectin is in the cranberries, or how much water, which will dilute the pectin. Pectin: The pectin is in the skins, the cell walls, and between the cells, so you need to simmer the cranberries for quite some time in order to dissolve all of the pectin out of the cells and into the liquidy part. I’d say at least 20 – 25 minutes of a low simmer. Let the cranberries heat up and pop open first, then add the sugar and simmer. Gelatin will break down at boiling temps, so if she’s getting any gel at all after adding gelatin and boiling, it’s still likely due to the pectin that is in there. If she quarters an orange and simmers the orange with the cranberries, the pectin in the orange skins will add to the total pectin amount. Then just scoop the oranges out and throw them away. Sugar: It depends upon how strong you want the gel. Cranber
