Highbush Cranberry Juice Food

HIGHBUSH CRANBERRY JELLY

Steps:

• Place highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, gently crush them. Boil for 10 minutes. Let cool. Strain through cheesecloth.
• Measure juice 4 1/2 cups of the juice, add water if the liquid doesn't add up to the required amount. Pour into a large pot and add the pectin. Bring to a boil, stirring constantly. Slowly add sugar and lemon juice. Stir until sugar is totally dissolved, then boil hard for one minute without stirring. Skim off foam.
• Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal and process in a hot bath for 5 minutes. Cool.
• (If for some reason the jelly does not turn out, use as syrup to make a Highbush Cranberry Smoothie.)

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

HIGHBUSH CRANBERRY JELLY WITH LIQUID PECTIN

Steps:

• To prepare juice, crush cranberries in a Dutch oven; add water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Strain through a jelly bag.
• Measure 5 cups juice into a Dutch oven. Add sugar and mix well.
• Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo.
• Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
• Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

HIGHBUSH CRANBERRY JUICE (COLD EXTRACTION)

Steps:

• Mash the highbush cranberries, then combine with water until it barely comes up to the top of the berries.
• Pulse the berries until they're broken up a bit with a handblender (optional) agitating and whisking well to get as much of their essence into the water as possible, then strain. This will make a thicker pulpy coulis/loose puree.
• For a clear juice, just strain them without using a handblender.

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 JELLY RECIPE - (3.8/5)

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. Add sugar and bring to a vigorous boil, stirring constantly for 5 minutes or until the mixture falls in a sheet from the spoon. Pour into sterilized jars and seal with paraffin.

HIGHBUSH CRANBERRY TEA

Steps:

• In a large saucepan, bring cranberries and 4 cups water to a boil. Reduce heat; simmer for 4 minutes or until berries pop. Press through a strainer; discard skins and seeds. Juice should measure about 4-1/2 cups; set aside., In another saucepan, combine the sugar, candies, cloves and remaining water; bring to a boil. Reduce heat; simmer for 5 minutes or until candies dissolve. Strain and discard cloves. Stir in the orange juice concentrate, lemon juice and reserved cranberry juice. Serve hot or chilled.

HIGHBUSH CRANBERRY LIQUEUR RECIPE - (4.3/5)

Steps:

• Thoroughly wash and rinse a large 40 oz glass container with a tight fitting lid. Wash and stem berries, chop into puree using a food processor and place in glass container. Add lemon and orange peel, vodka, sugar, and optional spices. Let stand for 4 weeks in a dark place, shaking gently each day to dissolve the sugar. Strain several times using cheesecloth, rebottle, and serve.

HIGHBUSH CRANBERRY JELLY

Steps:

• Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
• Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
• For each cup of juice, add 2/3 c white sugar. Stir it up well.
• I used 5 cups of juice and 4 1/2 c sugar for my batch.
• Bring to 220-222 degrees on candy thermometer.
• Remove from heat, skim off any foam.
• Pour into sterile jars and put in 5 minute water bath.
• OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
• Enjoy your jelly!