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Just in time for American Thanksgiving, here is a moderately scientific overview of the journey to greatness of the humble cranberry.
The cranberry — one of only a few commercial fruits native to North America — might have even sat beside a roast turkey at the first Thanksgiving feast.
But how did the tart cranberry become an industrial crop, with 800 million pounds grown annually, when other native fruits are so much sweeter? It wasn't just the health benefits, clever marketing, or Grandma's cranberry chutney — it was a happenstance of evolution. Cranberries float.
And they are delicious in milk. Bon appétit!
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Cranberries! The Benefits Of Being Bitter
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Nadia Comaneci, simple perfection.
-- '76 Olympics
(Score: 3, Interesting) by AthanasiusKircher on Monday November 21 2016, @07:58PM
My last sauce used half and half brown/white sugar, orange zest and juice, cinnamon, allspice, and rum.
Yeah, I'd really emphasize the value of having a bit of booze in cranberry sauce (or more than a bit...). I feel like it takes cranberry sauce to a different level. Some people like to skip the separate orange and alcohol and just use an orange liquor like Grand Marnier or whatever. Others do brandy. Personally, I've come to like a bit of bourbon, which complements the cranberry with its slight "vanilla" hints. Also, I really think the alcohol brings out a bit of extra flavor, since some flavor components are more soluble in alcohol (kind of like deglazing a pan with wine or adding vodka to tomato sauce). For best results when using alcohol, I'd let the mixture set for a while (perhaps overnight).
The rest of the spices (and the amount of sugar) are pretty much up to individual taste. Personally, I love the strong cranberry flavor and tend to be light on the spices (if I use them at all). To your mixture, I might add a pinch of salt too -- a tiny amount can actually help bring out other flavors.
(Score: 2) by Immerman on Tuesday November 22 2016, @04:01AM
Just an aside about the salt - I recall reading a while back that the combination of salt and sugar together acts to sensitize the taste buds in much the same way as MSG does. Basically it's not enhancing the flavor, it's enhancing your ability to taste it.
(Score: 2) by AthanasiusKircher on Wednesday November 23 2016, @04:51PM
Yes, I'm aware of the effect. But I'm not sure I agree with the distinction -- isn't "flavor" simply what you taste? If you enhance your ability to taste something, aren't you changing (or enhancing) the flavor?
Our perceptions of flavor are complex and are shaped greatly by the overall food context. For example, there are some complex flavor molecules that taste fairly neutral at medium pH, but if you add acid, they are perceived as "salty." There's no chemical change happening there -- it's just the way our taste receptors are manipulated. In such a case, I don't think you can say either is the molecule's "true" flavor -- it depends on context.
That's part of the reason why flavor combination can't be reduced to fairly basic chemistry. The potential interactions are too numerous.