SC - The Color Blue

[Catherine Hartley]

>
>Catherine Hartley wrote:
> >
> > When I made this sauce, even with fresh berries, I could never get it to 
>turn blue. I even used more berries than the book's adaptation called for. 
>I made it about 4 different times to test, and served it at a feast...it 
>never turned blue. It always tasted good though...
> >
> > Caitin of Enniskillen
>
>What color would you describe it as? Also, what kind of berries did you 
>use? Mine turned out sorta indigo, a blue/lavendar shade, presumably hence 
>the name "cerulean". Not a daytime sky blue, with which the shade is now 
>associated by makers of towels and such, but possibly a twilight or predawn 
>night sky blue.
>
>Adamantius
>--
>Phil & Susan Troy
>

Sorry about the delay in response. 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. I have been 
testing crushed berries, as it is supposed to be the oxidation that causes 
the blue color, to see what can effect the coloration of the berry juice.  
I'll post the results if anyone is interested when I am done. (Hopefully by 
the end of next week, I was inspired by all this "blue" food chat...)

Caitlin of Enniskillen

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