What Makes Cranberry Sauce Jell So Thinly?

i was wondering quickly, why is it that cranberry sauce gets so thick like that? You know, you get the jellied version of the can. Part of what makes cranberry sauce jell so thickly and hold its shape is a molecule called pecton. A pecton is a natural polysacheride that's found in plants,. It works as a type of biological cement that holds plant cell walls together. And fruits that are high in pectin will release their pectin content as their cells are destroyed through cooking.