On food and cooking the science and lore of the kitchen ( PDFDrive ) 701

theirshapeandsubstancewhenbaked.The
pigmentscanturnoddshadesofgreenif
cookedwithalkalineingredients(for
example,bakingsodainmuffins).
Cranberry and Relatives Cranberries are
fruits of the North American perennial vine
Vaccinium macrocarpon, which is native to
low, swampy areas of northern states from
NewEnglandtotheMidwest.Cultivationand
efforts at improvement began in the 19th
century, and the familiar jelly-like cranberry
saucewasbornearlyinthe20thcenturywhen
a large producer decided to process his
damagedberriesintoacannedpuree.
Cranberriescanbeharvesteddry,witha
comb-likemachine,orwet,byfloodingthe
bog.Dry-harvestedberrieskeepbetter,for
severalmonths.Cranberriesstorewellfora
coupleofreasons.Oneistheirhighacidity,
exceededonlybylemonsandlimes,andthe
mainobstacletoeatingthemstraight.The


otheristheirveryhighcontentofphenolic
compounds(upto200milligramsper100
grams),someofwhichareantimicrobialand
probablyprotectthefruitinitsdamphabitat.
Manyofthesephenolicmaterialsarealso
usefultous,someasantioxidantsandothers
asantimicrobials.Oneexampleisbenzoic
acid,nowacommonpreservativeinprepared

foods.Aparticularpigmentprecursorin
cranberries(alsofoundinblueberries)
preventsbacteriafromadheringtovarious
tissuesinthehumanbody,andsohelps
preventurinarytractinfections.
Thespicyaromaofcranberriesiscreated
byacombinationofterpenesandspicy
phenolicderivatives(cinnamates,benzoates,
vanillin,almondybenzaldehyde).Someofits
phenoliccompoundscontributeanotable
astringency.Cranberriesarerichinpectin,
whichiswhyabarelycookedpureethickens
immediatelyintoasauce;it’salsowhy
cranberriesmaceratedinalcoholmaycause