Highbush Cranberry Tea Food
HIGHBUSH CRANBERRY TEA
-Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 3-1/4 quarts.
Number Of Ingredients 7
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.
Nutrition Facts :
HOT CRANBERRY TEA
A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.
Provided by TERRAMISU
Categories Drinks Recipes Tea Hot
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.6 g, Sodium 10.4 mg, Sugar 31.8 g
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.
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
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.
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