Authors:

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

"TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, November 24, 2016.
It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.