Go to the Article: Three Awesome Canned Cranberry Sauce Hacks
"My grandpa's moonshine"
As part of the inevitable substitution questions, can the cranberry gel be made with agar instead of xanthan gum? And how necessary is the malic acid? (In Ireland, some of these things are remarkably hard to find - and things like liquid nitrogen and even dry ice are almost completely unobtainable unless you know someone who works in a chemistry lab or in the case of dry ice, are willing to buy in quantities of ten kilos and up and pay the specialised courier costs ).
Hi Mark, the xanthan gum is actually being used to improve the texture of the cranberry but it's quite possible that you can use agar instead which may make it even thicker. What's giving it its fluid gel shape is the fact that there are large amounts of pectin. You can start with .5% to the total weight as a substitute. The malic acid can be omitted or you can use citric acid instead.
If i replace cranberry can sauce...to cranberry puree whats is the diference?
Can I substitute cranberries to raspberries for making the gel?
I'd see no reason why not, however, you'd need a raspberry substance similar to the jelly style canned cranberry sauce. They're not using fresh cranberries here. If you look on the cans of jelly style cranberry sauce, there's a whole bunch of stuff in there than just cranberries. good luck.
They don't usually use volumetric measurements in their cooking. They almost exclusively use weight measurements for their ingredients because it's significantly more accurate. Not only that, but by giving you the percentage, you can make any sized batch you want. For you, regretfully, there aren't any measurements of "actual or approximate measuring spoon equivalent" because they didn't use them in the first place. If you wanted, you could mass out all your ingredients, and then take a volumetric measurement. Using weight is really the way to go, though.
In what section of a grocery store do you find Malic acid and
Xanthan gum??? and can I replace it with gelatin?
@Perin xanthan gum is usually in either the baking needs or the organic section. Malic acid may be in the canning supplies, however, you will be able to order both online.
