Spiced Highbush Cranberry Sauce Many of my friends have varying relationships with the highbush cranberry. Some love the pungent odor that reminds them of fall’s approach while others find it positively rank. Some love the look of the berries on the shrub, sparkling like jewels and persistent even after snowfall, but don’t understand why I would waste my time picking something so bitter and seedy. My favorite way to convince people of the culinary merits of highbush cranberry is by serving them as a spiced sauce over grilled spruce grouse that we hunt with the help of our little black lab, Friday. Spiced Highbush Cranberry Sauce Yield: 4 cups
- 6 cups of highbush cranberries
- ½ cup water
- 1 ½ cups onion,finely chopped
- 2 cups of sugar
- 1 cup cider vinegar
- ½ tablespoon cloves
- ½ tablespoon allspice
- ½ tablespoon celery salt
- ½ tablespoon cinnamon
- ½ teaspoon pepper
Cook the cranberries in the water until soft and then put them through a foodmill or sieve to remove the large seeds. Add the onion, vinegar, sugar and spices to the de-seeded fruit. Boil until the mixture thickens and the proper consistency is reached. Let cool. If jarring, follow Extension guidelines for safe boiling water bath processing. Dinstel, R. 2013. Available online: http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00112.pdf. Accessed 20 Sept., 2015.
HortAlaska Berries 