Highbush Cranberry Cranberry Sauce Recipes

HIGHBUSH CRANBERRY HOT SAUCE

Steps:

• Pulse the highbush cranberries, vinegar and water with a handblender to avoid breaking the seeds. Strain the mixture, you should end up with a slightly thick, opaque coulis of fruit.
• Wearing gloves, stem and dice the habaneros into 1 inch pieces, then mix with the salt, ginger and highbush cranberry puree.
• Bring the mixture back to a boil, then puree in a blender until smooth and bottle.
• The sauce will keep in the fridge for a few weeks, and can be processed in a water bath using the same processing times as pickles.

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 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 - 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.

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 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.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

CRANBERRY SAUCE

Steps:

• Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.

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.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

CRANBERRY KETCHUP

Steps:

• In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.

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.