Veseys

High Bush Cranberry Jelly

By Janet Graham

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 Catsup

By 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.

Cranberry-Rhubarbade

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 Wine

By 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 Pie

By Karen Friskney

Ingredients

• 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.