• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Highbush Cranberries

Jump to Recipe Print Recipe

Highbush Cranberries or viburnum trilobum Highbush cranberries are the most disgusting, stinking, fetid-scented foraged fruit I’ve ever tried, or at least they were until I found out the truth about them, and the ignorant conspiracy hiding thier true flavor from the public. I mean seriously, what would you ever want to make with a fruit that tastes like the essence of wet dog, with a  lingering bitter aftertaste strong enough to ruin your next meal?

Two Types, Two Flavors 

There’s actually more than two, types, but for the purpose of this post, I’m only discussing the two I see the most. Highbush cranberries are confusing, first, as they aren’t really a cranberry at all, as true cranberries are in the blueberry family or Vaccinium which makes small low-growing bushy plants, while highbush cranberry is a small shrubby tree, more similar to something like Armelenchier, or serviceberries. The shrubs are attractive, and good for birds as they fruit many berries dependably each season. I’ve even harvested berries as late as January, since they’ll dependably stay on the shrub, sometimes months after the growing season has ended.

Guelder rose vs Highbush Cranberry

So why doesn’t anyone pick them? Why the conflicting accounts of widely variable flavors? In short, because there’s more than one type, and telling them apart with the naked eye is difficult unless you know exactly what you’re looking for. The tasty and native North American highbush cranberry is Viburnum trilobum, the European / Asiatic imposter is Viburnum opulus, commonly called the “Guelder Rose”. How do you tell them apart you ask? Easy. taste one. (The other way to tell them apart that’s been explained to me is that American highbush cranberry has convex, or rounded glands near the base of the leaf, where European ones will have flat or sunken ones). 

Some like the bitter fruit 

Over the years now I’ve gotten lots of comments from people with Eastern European heritage about these. One friend of mine from Russia insists that the European species tastes fine and palatable macerated in vodka. I disagree. For reference, I’ve been told that the Russian name for highbush cranberries is “Kalina” whereas typical cranberries are “Klyukva”. The same person also mentioned that the Kalina were made into a pie or strudel in her family. 

Highbush Cranberries or viburnum trilobum

Just because you find a couple trees that are next to each other, and one tastes good, don’t expect all of them to taste the same. I regularly find native Highbush cranberries hidden here and there among European ones which seem more common in my area. Be warned, just a few berries from the European shrub can ruin whatever you’re making.

True American highbush cranberries, and the related, superior cultivars I’ve tasted will all have a pleasant, tangy taste, not bitter, or stinky. American highbush cranberries may have a gentle hint of the funk of the European, but it’s not offensive, and the cultivars I’ve tasted from Sam Thayer’s orchard (which are huge in comparison to others, nearly the size of grapes!) had no hint of it at all. 

ID tips for getting the right ones

In his first book The Forager’s Harvest Sam Thayer describes a few extra botanical characteristics you can use to separate the two species. V. trilobum also has larger leaves with less teeth, and thicker, lighter colored twigs.

Plant Your Own, But Don’t Necessarily Trust a Nursery

Highbush cranberries are a great addition to an edible yard or food forest. There’s been growing interest in planting native highbush cranberries over the years, and I know Sam Thayer, who I learned about these from in person and through his books, occasionally sells native highbush cranberry transplants.

Highbush cranberries from minnesota, Viburnum trilobum

Highbush cranberries can stay on the shrub into winter, a valuable extended window for harvesting compared with other wild fruit.

Unfortunately, sellers and nurseries in the Midwest have been known to mid-identify the bitter, wet-dog tasting European imposters for our Native highbush cranberries, labeling them as such, and further confusing people about the edibility of the plant in general. So, do your research before buying saplings and planting.

highbush cranberries or Viburnum trilobum

25 lbs of highbush cranberries picked after a frost. You can get a good harvest of these in the winter if you’re lucky. In Minnesota, it’s best to look near the North shore.

Harvesting

Gather the berries in the fall, or, if you have access to some, early winter. Make sure to taste berries from different trees if it’s your first time. If it’s been rainy and windy, or the berries are in a sandy location, I may rinse them before processing. Often the berries are clean and don’t need a rinse though. 

Do you have to remove the stems? 

Not necessarily, and I know plenty of people that don’t. If you have a large harvest, if may be easier to just pick the clusters, stem and all off the shrubs. If you leave the stems on, you may want to simply mash them without using a handblender as I recommend in the juicing method below. 

Cooking / Juicing

You’re not going to make compote out of these. Like other Viburnaceae, highbush cranberries have a single, flat seed, and they need to be removed before you can work with the product. You can extract the liquid by juicing, but don’t even think about putting them into a juicer. Just like aronia berries, and nannyberries, these will need to be cooked (in this case mashed) with a little water and strained. See the recipe at the bottom of the page for an idea of what to do.

Avoiding bitter juice 

Unlike aronia berries, if you boil highbush cranberries with water to extract a juice, it will be bitter. Small batches I’ve done were less bitter, but especially if you have a large batch of these, you will definitely want to do a cold-extraction. The seed coming into contact with heat seems to be the culprit. You may get slightly less juice using a cold method, but the flavor will be worth it. Trust me. 

Preservation

Highbush cranberry juice can be frozen. Jams, jellies, and sauces made from it can be canned and cooked in a water bath.

Highbush Cranberry Jelly

HIghbush cranberry jelly is excellent with strong cheese, pictured is fourme d’ambert.

As far as extracting the juice to cook with, here’s two ways I’ve done it. Sam Thayer reccomends a cold extraction, since some of the funkiness of the berries, even tasty species, can come out if the seeds are simmered with the juice. The hot method is slighlty easier than the cold, but they’ve both made fine products. The slight funk pairs very well with stinky blue cheeses.

Highbush Cranberries or viburnum trilobum
Print Recipe
3 from 3 votes

Highbush Cranberry Juice (Cold Extraction) 

Cold-extracted highbush cranberry juice will be the cleanest-tasting possible
Course: Snack
Keyword: foraging, highbush cranberry, wild fruit

Ingredients

  • Highbush cranberries rinsed and cleaned as needed
  • Water

Instructions

  • Mash the highbush cranberries, then combine with water until it barely comes up to the top of the berries.
  • Pulse the berries until they're broken up a bit with a handblender (optional) agitating and whisking well to get as much of their essence into the water as possible, then strain. This will make a thicker pulpy coulis/loose puree.
  • For a clear juice, just strain them without using a handblender.

Notes

Highbush Cranberry Juice (Hot Method)
This is easier (and less messy) than the cold extraction
  1. Combine the highbush cranberries with water until it barely comes up to the top of the berries, in the kitchen we used to describe this as looking like hippopotamuses floating in water.
  2. Bring the mixture to a simmer, then turn the heat down to low, mash the berries gently, not vigorously, since extra agitation and contact with the seed will lend bitter notes to your juice.
  3. Cover and cook for 20 minutes on the lowest heat possible, then strain, chill and refriegerate or freeze until needed. Raw juice will last for a few days in the fridge.

 

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Cryptotaenia canadensis / Mitsuba / Japanese Parsley / Honewort
Next Post: Beef Neck Terrine »

Reader Interactions

Comments

  1. Corinna Atterton

    September 24, 2020 at 1:05 pm

    You say east, taste one.. And you describe the yucky, bitter, wet dog taste of the European variety. But, could you please describe the taste a newbie can expect from the good ones who’ve never tasted either berry before? My neighbor has some bushes and I plucked a berry and tasted it. It was sour but not disgusting… Is that what to expect from the good variety? More description is better. Thanks! 🙂

    Reply
    • Alan Bergo

      September 24, 2020 at 9:19 pm

      I added some more description for you, a little more is helpful for clarification if you haven’t had them. Yours sound good.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.