Highbush cranberries are a great fruit: they’re easy to harvest, bountiful when you find a good patch, and reliable, as birds seem to leave them on the tree longer than others, at least from my experience. The fruit makes a great jelly, pates de fruits, traditional cranberry sauce, colored apple sauce–they’re a great addition…
Highbush Cranberries
Highbush Cranberry-Ginger Jelly
The more I cook with Highbush cranberries The more I enjoy them, and one of the best things they can become is a brilliant red jelly. Highbush cranberries are not the easiest thing to make into jelly, and I should know, I’ve been testing this recipe for a couple years now, and am only sharing…
Highbush Cranberry Cranberry Sauce
If you’ve ever cooked with highbush cranberries, if you’re like me, the first thing you did was probably try to imitate cranberry sauce. This is my simple version. The flavor of the two fruits is kind of similar, but highbush cranberries are juicy, juicy, and make a brilliant red liquid and coulis. Regular cranberries really…
Fruit Scrap Vinegar
If you harvest your own fruit–any kind of fruit–you know how many leftover skins, seeds, pits, cooked stuff, raw stuff, and all kinds of other things are leftover from processing. So much scrap, from so much good fruit. If you’re anything like me, you may have wondered if there’s anything you can do with it….
Highbush Cranberries
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…