03.26.08–Foods and Recipes–Cranberry Relish

cranberry_b&w_drawing cranberry_bush

Cranberry Relish

2 cups cranberries

1 orange

1 cup pineapple

1 cup cleaned rose hips

1/2 cup walnuts

1/2 cup honey

2 tablespoons lemon juice

In food grinder, with medium blade, grind cranberries, orange, pineapple, rose hips, and walnuts. Add honey and lemon juice. Mix well. Let stand 24 hours to blend flavors. Serves 4 to 6.

Food Use: Cranberries can be nibbled raw, but their flavor improves with cooking and sweetening. Use these high–pectin fruits to make jams and jellies, and that Thanksgiving favorite–cranberry relish. Cranberries add superior flavor to nut breads and cakes. Berries can be juiced for a refreshing vitamin C–laden beverage. Dry the sweetened pulp for a special fruit rollie. The storage quality of cranberries is outstanding. Berries can be kept in good condition throughout the winter just by placing the firm unwashed fruits in covered containers or porous cloth sacks in a cool place. Massachusetts Pilgrims used to ship them across the Atlantic in kegs as gifts for those in England. If you prefer, you can freeze your harvest. Edible Wild Fruits and Nuts of Canada suggests placing the berries loosely on trays in the freezer for one or two hours, and then storing them in plastic bags or containers. When needed, just rinse the fruits in cold water and use like fresh berries. Berries can also be preserved by drying. They’re light to pack for camping trips and can be easily soaked in water overnight to reconstitute for use in pancakes or sauce.

Cited from: Discovering Wild Plants–Alaska, Western Canada, the Northwest. Written By Janice J. Schofield, Illustrated by Richard W. Tyler. Published by: Alaska Northwest Books, 1989.

Discovering Wild Plants

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