I know what gives cranberries the red color are anthocyanins and was wondering if there is a way to turn cranberry juice to a much paler version (white-yellow) that is still edible?
I’ve found out that anthocyanins change color based on pH, so if you add a base (such as baking soda), the solution becomes darker (green-purple). However, I haven’t found an edible compound that when added to the red juice turns it white-yellow. Ocean Spray has a white cranberry juice, but it’s mixed with white grape juice). Any helpful hints are welcome.