[Sca-cooks] Cranberry sauce (was Re: Report on Thanksgiving experiments) OOP

[Adele de Maisieres]

Daniel Myers wrote:

>
>
> This leads me to a medieval-relevant question:  Are there any lists  
> out there of period fruits with high pectin contents?  I know that  
> quince has quite a lot of pectin, and that gooseberries are also  
> supposed to be good for jellies.  Any others?  Commercial pectin is  
> made from apples, yes?  Can apples be cooked to a jelly (and not be  
> just thick applesauce)?  How about plums?


Yes, apples can most definitely be cooked to a jelly, as can red or 
black currants, quinces.

More about fruit pectin levels:
http://www.pickyourown.org/pectin.htm

-- 
Adele de Maisieres

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------