[Sca-cooks] Sca-cooks red, white and green sausages

[Audrey Bergeron-Morin]

Ah, yes. Most blue/purple dyes will change with acidity. So, I guess the
vinegar in mustard probably helped turn the juice bluer (while a base would
probably have helped turn it to the red side). At least, that's true for
blueberries, red cabbage and wine stains, so I'm guessing it will work for
grape too!

On Tue, Jun 8, 2010 at 4:07 PM, Susan Lin <susanrlin at gmail.com> wrote:

> We made a "blue" mustard by using purple grape juice - it really did have a
> blue tint to it.
>
>