Comparing Cranberry Condiments

Introduction

Does your family have jellied cranberry sauce with Thanksgiving dinner? Jellied cranberries are thick and retain the shape of the mold in which they are placed, which might mean a turkey-shaped mold or even the shape of the can if you use a canned version. Taking a bite of jiggly jellied cranberries can be a fun addition to a delicious meal, but cranberries can also be served as a liquid-like sauce. Both versions use the same ingredients, so what makes one turn into a gelatin while the other stays more fluid? To find out, try out this holiday-flavored science activity!

Credits

Materials

• Two 12-ounce bags of fresh or frozen whole cranberries
• Colander
• Two cups of granulated white sugar
• Water
• Measuring cup
• Pot, at least four-quart capacity
• Heat-resistant, long-handled spoon for mixing on the stove
• Stove
• Candy thermometer or digital thermometer that can withstand temperatures of at least 310° F or 154° C (It is recommended to use one that comes with a clip to attach it to the side of the pot.)
• Watch or timer
• Ladle
• Four ramekins or other small, heat-resistant containers, such as mugs or a muffin tin (They should each hold at least three quarters of a cup, and be the same size and shape.)
• Butter knife and plates (optional)
  
  

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