SC - The Color Blue

[Catherine Hartley]

>From: LrdRas at aol.com
>
>In a message dated 9/7/99 11:57:15 AM Eastern Daylight Time,
>caitlin_ennis at hotmail.com writes:
>
><< The sauce was made of blackberries, and
>  turned a midnight bluish purple.  When I looked at the "bluest one", it
>  still seemed rather purple with the midnight blue overtone. >>
>
>This does not seem inaccurate to me so far as an acceptable blue color. The
>word cerulean is based on the Latin caeruleus which indicates a dark blue 
>is
>what was intended. Ids there a reason that leads you to believe the blue
>should not be as dark as it was?
>
>Ras

It looked more like dark purple to me. The way I read the recipe, I was to 
understand it would turn blue. When the sauce is poured out, or a spoon 
dipped into it where the juice can run off, the sauce is still distinctly 
purple. The last batch I did had some more bluish color, but the hue was 
still purple. Maybe I am looking for too much blue. The dark blue I was 
expecting may be unreasonable. I thought it would look like a dark blueberry 
color. It did not. The blackberry juice I have been playing with, does turn 
more distinctly blue (less purple hue).  Perhaps adding the faux verjuice 
(cider vinegar, water and wine) has the effect of not letting the juice 
oxidixe? I wouldn't know.

Caitlin

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