Cranberry juice color change back to white/yellow

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.

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there are 2 ways.

1- as you said you can turn color. i am not sure now, how you can handle it.

2- you can remove anthocyanins and then you can color it what you want.

There is actually a white cranberry yielding pale colored juice but not as common as the red variety…
https://www.washingtonpost.com/archive/lifestyle/food/2003/11/05/cranberries-reinvented/df384286-e08c-43a0-ab8d-2eab6343adf2/
So dont immediately conclude that pale cranberry juice is just red cranberry dilutted with white grape juice as even Ocean spray us noted to use white cranberry variety.

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Add citric acid…it will become paler.

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