This is our first attempt at making "caviar" out of liquids, in this case, cranberry juice. It works, leaving a subtle membrane surrounding a liquid center. As with anything being jelled, we learned that the base needs to be really strong to yield a great flavor. Used 5 grams Algin to 250 grams juice. The bath was 4 grams of Calcic to 500 grams of water. Tommorow more of our products from Maine arrive, sodium alginate and calcium chloride being on the top of the list. They too, used in relation to one another will produce this same type of product, I just want to see which one works the best.
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