High Bush Cranberry JellyBy Janet Graham To extract juice: Add 3 cups water to 2 cups berries, simmer for about 5 minutes, mashing berries while they simmer, and strain through a jelly bag.
To make jelly: Use commercial pectin and follow the recipe for currant jelly, or use 2/3 cup sugar to 1 cup juice and boil until jelly stage is reached.
Cranberry CatsupBy Janet Graham Cook until soft: 1 lb onions chopped fine, 4 lbs (8 cups) highbush cranberry, 2 cups water. Rub through a coarse sieve. Add 2 cups vinegar, 4 cups sugar, 1 tablespoon each of ground cloves, cinnamon, allspice, salt, celery seed and pepper. Boil until thick, pour into sterilized jars and seal. Serve with poultry, meat or baked beans.
Cranberry-RhubarbadeUniversity of Alaska Agricultural Extension Service
Simmer and mash together: 1 qt. cranberries, 1 qt. finely cut rhubarb, 3 cups water. Strain through wet jelly bag. Add 1 cup sugar to each qt of juice. Heat to 170 degree for 1 minute. Pour into sterilized bottles, cap and cool quickly, store in cool dark place.
Highbush Cranberry WineBy Janet Graham To 4 qts of crushed berries add 2 qts warm, boiled water and let stand for 3 days. Strain and measure. Add 2 gallons water and 3 pounds of sugar to each gallon of strained liquor. Put in jars, loosely covered, and store in a dark, warm place.
Cranberry Pecan PieBy Karen Friskney Ingredients
- 4 eggs, lightly beaten
- 1 cup of corn syrup
- 2/3 cup of sugar
- 2 tbsp. vegetable oil
- 1 tsp. vanilla
- 1½ cups of coarsely chopped pecans
- 2 cups chopped fresh or frozen cranberries
- 1 tbsp. grated orange rind
- 2 x 9 inch pie shells (unbaked)
Get more great recipes in our Summer Savoury Cookbook!