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 HOT SAUCE
A simple, rustic hot sauce made from highbush cranberry juice and habanero peppers with salt, garlic and ginger. Yield: 20 oz (2.5) cups
Provided by Alan Bergo
Categories Condiment
Number Of Ingredients 8
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 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 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 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 :
CRANBERRY KETCHUP
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won't want to go back to regular ketchup. -Jerome Wiese, Bemidji, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 1-1/2 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
HIGHBUSH CRANBERRY JELLY WITH CERTO RECIPE
Provided by á-646
Number Of Ingredients 6
Steps:
- 1) Bring the berries and water to a boil and simmer for 10 minutes. 2) Crush the berries or put through a food mill. 3) Strain the juice in a cheesecloth-lined sieve. 4) Add any additional water if need to bring the juice up to 5 cups. 5) Bring the juice and sugar up to a boil. 6) Add the margarine, then the liquid pectin. 7) Bring back to a boil, stirring constantly boil hard for 1 minute. 8) Remove from heat. 9) Skim foam from surface and pour into sterile pint jars and seal. 10) Process in boiling water bath for 5 minutes.
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 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.
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