. Cranberries; : the national cranberry magazine. Cranberries. Quickly, uniformly, bring each of the two mixtures to a boil in kettles equipped with stirrers, and simmer 5 minutes. Minimize evap- poration by appropriate covers. Pass each mixture through or sieve-size screens in a labora- tory pulper. Promptly prepare a series of 200 ml blends of the two sauces in 10% increments 200-0, 180-20 . .20-180, 0-200, each in 8-oz. polystyrene cups. The test cups are prepared by boring a one- inch hole in diameter in the side of the cup near the base, and reclosing the hole with tape (Figur
. Cranberries; : the national cranberry magazine. Cranberries. Quickly, uniformly, bring each of the two mixtures to a boil in kettles equipped with stirrers, and simmer 5 minutes. Minimize evap- poration by appropriate covers. Pass each mixture through or sieve-size screens in a labora- tory pulper. Promptly prepare a series of 200 ml blends of the two sauces in 10% increments 200-0, 180-20 . .20-180, 0-200, each in 8-oz. polystyrene cups. The test cups are prepared by boring a one- inch hole in diameter in the side of the cup near the base, and reclosing the hole with tape (Figure 1). Cover the cups to minimize evaporation; hold approximately 20 hr at TOT. Remove the covers, gently remove the tapes covering the openings be- ginning with the mixture containing the greatest concentration of su- crose. Record the least concentra- tion of sucrose at which the sauce neither protrudes (bulges from) nor flows through the opening. The concentration of sucrose in percent is designated as the gel power index of the cranberries. Figures 2 and 3 show the test cups and their ap- pearance when making the test, using the formulas previously sug- gested. In this test, the concentra- tion of cranberries was maintained, while those of sucrose and water are varied. The gel power of the cranberries tested as shown in Fig- ures 2 and 3 was indexed at 36, which indicates the concentration of sucrose necessary to produce a satisfactory gel with 30% cranberries standard in the formula. The com- parison of the test formulas with the indexed formula is shown in Table 1. Application of the index a) Assume cranberries, lot C, with gel power index = 36, are being used in production of sauce ac- cording to the formula C in Table 2. Calculate the concentration of cranberries, lot D, with index = 33 to be used in a revised f'-^'^iula in place of cran^-'^es with in- dex = 36 ^xC_ ^ ~i—- % cranberries to use in Table 1. Composition of test and indexed formulas for cranberry sauce in
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