“Slurp…plop!” Recognize that sound?

You might if your family usually serves jellied cranberries for the holidays.

Jellied cranberries are thick, like gelatin, and retain the shape of the mold in which it was placed, which might mean Aunt Sue’s turkey mold or even the shape of the can if you buy one of the popular canned versions. Taking a bite of wiggly jellied cranberries can be a fun addition to a delicious meal, but cranberries can also be served as a sauce.

Both versions use the same exact ingredients, so what makes one version turn into a gelatin while the other stays saucy?

Find out for yourself in this holiday-flavored science fair project!