Highbush Cranberry Cranberry Sauce Food

HIGHBUSH CRANBERRY CRANBERRY SAUCE

Steps:

• Pulse the berries in a food processor or otherwise mash them up very well, then mix with the wine, water and vinegar and infuse overnight (stirring well a few times if you can remember).
• The next day, pass the mixture through a food mill, or strain through strainer, pressing out the juices.
• Combine all ingredients in a small pot, heat and bring to a simmer whisking, until thickened.
• If you want it more thick, add some extra apple sauce, but don't add too much or it will dilute the color.
• From here the sauce can be made and refrigerated for a week before serving, or canned. Serve warm or cold.

HIGHBUSH CRANBERRY SAUCE RECIPE - (3.4/5)

Steps:

• Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.

HIGHBUSH CRANBERRY SAUCE

Steps:

• Pass the raw highbush cranberries through a food mill. The seeds and skins should easily be left behind. You will be left with a pulpy red juice.
• Pour the raw juice into a heavy-bottomed pan and add the remaining ingredients.
• Over medium heat bring the ingredients to a low boil, so that large bubbles rise around the edge of the pot. Turn the heat down to medium-low so that the mixture remains at a very slow boil.
• Continue to cook skimming off and discarding any froth that rises to the top of the pan, for about 20 to 30 minutes, or until the sauce resembles the texture of jam. You can test this by dropping 5 drops onto a metal spoon and placing the spoon in the freeze for a minute. If the sauce is ready, it will resemble the texture of jam after being in the freezer. If it is not like jam, it will still be runny, and will need to be cooked down further and retested until it has become jam-like in consistency.
• Pour the sauce into a sterilized jar. Let cool to room temperature.
• Refrigerate the sauce until you are ready to use it. It may be served cold or warmed up.

FAMOUS HIGHBUSH CRANBERRY JELLY

Steps:

• Bring the berries and water to a boil and simmer for 10 minutes.
• Crush the berries or put through a food mill.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 5 cups.
• Bring the juice and sugar up to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface and pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.
• NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
• Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
• Highbush cranberries have a single seed, which needs to be removed.
• If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
• The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.

HIGHBUSH CRANBERRY SAUCE - SPICED RECIPE - (5/5)

Steps:

• Wash Cranberries Cook with water, mash, and put through strainer. Add other ingredients Boil until done, stirring constantly.(Use the freezer test to check for doneness.) Pour into half pint or pint jars, leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling water canner.