OK, I know that blackberry juice is high in pectin, but not sure that explains the following:
We were making a coulee, and had reduced the original strained volume of juice by 2/3.
The reduced juice, with little added sugar, remained liquid after refrigeration, but a smaller portion to which we had added vodka ended up jelling perfectly, like canned cranberry sauce.
How could just adding vodka force the juice to gel?
We were making a coulee, and had reduced the original strained volume of juice by 2/3.
The reduced juice, with little added sugar, remained liquid after refrigeration, but a smaller portion to which we had added vodka ended up jelling perfectly, like canned cranberry sauce.
How could just adding vodka force the juice to gel?
