High Bush Cranberry Jelly
To extract juice: Add 3 cups water to 2 cups berries, simmer for about 5 minutes, mashing berries while they simmer, and strain through a jelly bag.
To make jelly: Use commercial pectin and follow the recipe for currant jelly, or use 2/3 cup sugar to 1 cup juice and boil until jelly stage is reached.
Cranberry CatsupBy Janet Graham
Cook until soft: 1 lb onions chopped fine, 4 lbs (8 cups) highbush cranberry, 2 cups water. Rub through a coarse sieve. Add 2 cups vinegar, 4 cups sugar, 1 tablespoon each of ground cloves, cinnamon, allspice, salt, celery seed and pepper. Boil until thick, pour into sterilized jars and seal. Serve with poultry, meat or baked beans.
University of Alaska Agricultural Extension Service
Simmer and mash together: 1 qt. cranberries, 1 qt. finely cut rhubarb, 3 cups water. Strain through wet jelly bag. Add 1 cup sugar to each qt of juice. Heat to 170 degree for 1 minute. Pour into sterilized bottles, cap and cool quickly, store in cool dark place.
Highbush Cranberry WineBy Janet Graham
To 4 qts of crushed berries add 2 qts warm, boiled water and let stand for 3 days. Strain and measure. Add 2 gallons water and 3 pounds of sugar to each gallon of strained liquor. Put in jars, loosely covered, and store in a dark, warm place.
Cranberry Pecan PieBy Karen Friskney
- 4 eggs, lightly beaten
- 1 cup of corn syrup
- 2/3 cup of sugar
- 2 tbsp. vegetable oil
- 1 tsp. vanilla
- 1½ cups of coarsely chopped pecans
- 2 cups chopped fresh or frozen cranberries
- 1 tbsp. grated orange rind
- 2 x 9 inch pie shells (unbaked)
In a medium bowl, stir together eggs, corn syrup, sugar, oil, & vanilla until well blended. Stir in pecans, cranberries, and orange rind. Pour in pie shells. Bake in 350°F oven 55-60 minutes or until a knife inserted halfway between center & edge comes out clean. Cool before serving– makes 8 servings per pie – freezes well.