Mom: Have you ever noticed how canned cranberry sauce turns a darker red when it’s been exposed to the air for a while?
Me: Uh… yes?
Mom: I was surprised to learn that home canned cranberry does the same thing.
Me: And this is surprising because…?
Mom: I know, it shouldn’t surprise me. I had hoped it (the cranberry’s sauce we had just canned) wouldn’t (change color) because commercial cranberry is exposed to such high heat treatments. *deep sigh* But we are talking about the anthocyanin compound, which is not particularly stable. What? Why are you looking at me like that?
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