Highbush Cranberry Syrup Food

HIGHBUSH CRANBERRY JUICE

Steps:

• Bring water to boil then turn stove off. Place the berries into the water and slightly mash. Let sit 30 minutes.
• After 30 minutes, thoroughly strain. Allow this cranberry liquid to thoroughly cool. Once cool, add the orange juice and maple syrup; stir. Store in fridge up to 5 days.

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.

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 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.

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.