HIGHBUSH CRANBERRY CRANBERRY SAUCE
You can tweak the proportions of vinegar, water and wine here if you like, depending on availability and taste. But, using only water will taste like the sauce was made with only water. The sauce will change, develop and mellow over time. Makes about 2 cups
Provided by Alan Bergo
Categories Condiment
Number Of Ingredients 9
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 - SPICED RECIPE - (5/5)
Provided by á-646
Number Of Ingredients 7
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.
HIGHBUSH CRANBERRY SAUCE RECIPE - (3.4/5)
Provided by á-646
Number Of Ingredients 4
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 JELLY
High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour.
Provided by AnnieCan
Categories Jellies
Time P1DT15m
Yield 6 8 ounce jars
Number Of Ingredients 4
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!
Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1
CRANBERRY LIQUEUR
I always associate autumn with cranberries. Here is an elegant liqueur that's really easy to make (and a treat to receive as a Christmas or hostess gift). If giving as a gift, be sure to allow enough time (in days) for the fruit to fully infuse the liquor. Cooking time is actually infusion time. UPDATE: After the liqueur is made, try using it to make Rita L's cocktail A Jolly Christmas Special Cosmo or Red Hot Lovers Cosmo (recipe #109007), or if you give the liqueur as a gift, you might want to give the recipient a copy of Rita's recipe to go with it!)
Provided by echo echo
Categories Beverages
Time P12DT20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Combine cranberries with 2 cups sugar.
- Add water and boil 4-5 minutes until skins start to pop.
- Remove from heat and cool.
- Put in a mixing jar, add vodka and shake vigorously.
- Cover and leave to infuse at least 7 days, shaking or stirring occasionally.
- Pour thru a coarse strainer and discard berries.
- Let rest 3-4 days.
- Without shaking the jar, decant only the clear liquor into another jar, leaving white residue in the original jar.
- The white residue can be put thru a paper strainer (I use an unbleached coffee filter) until liquid is clear; add the strained liquor to the already decanted liqueur.
- Combine liqueur with 2 more cups of sugar and shake vigorously until sugar is absorbed.
- Let clear overnight and bottle.
FAMOUS HIGHBUSH CRANBERRY JELLY
Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.
Provided by Joanie Grow
Categories Jellies
Time 40m
Yield 8 cups
Number Of Ingredients 6
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 JAM
Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.-Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Time 1h5m
Yield 3-4 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
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