The forts can cranberry sauce was packed in Hanson, Massachusetts in 1919, about 100 years after cranberry cultivation began in North America.
In the manufacture of cranberry sauce, water, about twice, as much as fruit and about 0.3% of dispersed pectin are mixed together.
The mixture is then cooked to 102.2 ° C and evaporated in an open steam kettle to a soluble solids content of 65%. Citric acid solution is then added to bring the pH to 3.0 – 3.4.
Whole cranberry sauce should not be cooked to a point where it sets to a solid gel, but should flow slowly when poured into a dish.
Manufacture of cranberry sauce
