Did you know that cranberries are full of pectin? I sure didn’t until this week. But it’s cranberry season here in the US, so i made a cranberry sauce with lime juice and maple syrup, and threw some corn starch in there to really seal the deal! O absolutely love lime and cranberry sauce, and the maple syrup really brings out a fall flavor to the pie. Thats on top of a condensed milk and cream cheese filling. On top we have a flour, brown sugar,and walnut crumb. I will admit that i cheated and used a frozen pie crust for it, but the challenge was for gelling agents, so hopefully you’ll all be kind on me for that.

    • BakerBagelOPEnglish
      2·
      1 day ago

      I linked the recipe to another comment, so you can definitely try this yourself! It was super easy, especially if you use a pre-made pie crust and cranberry sauce from a can

  • RebekahWSD@lemmy.worldEnglish
    1·
    2 days ago

    Cranberry jams and jellies almost never need added pectin because they’re just so full of the stuff! I really love cranberries, they’re delicious and the bogs are neat.