Highbush Cranberry Syrup Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Pulse the berries in a food processor or otherwise mash them up very well, then mix with the wine, water and vinegar and infuse overnight (stirring well a few times if you can remember).
• The next day, pass the mixture through a food mill, or strain through strainer, pressing out the juices.
• Combine all ingredients in a small pot, heat and bring to a simmer whisking, until thickened.
• If you want it more thick, add some extra apple sauce, but don't add too much or it will dilute the color.
• From here the sauce can be made and refrigerated for a week before serving, or canned. Serve warm or cold.

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

Steps:

• Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.

Steps:

• Bring water to boil then turn stove off. Place the berries into the water and slightly mash. Let sit 30 minutes.
• After 30 minutes, thoroughly strain. Allow this cranberry liquid to thoroughly cool. Once cool, add the orange juice and maple syrup; stir. Store in fridge up to 5 days.

Steps:

• In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncovered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 minutes longer., Strain and discard pulp and cinnamon sticks. Refrigerate syrup in 2-cup portions for up to 3 days or freeze for up to 3 months. Thaw before using. Yield: 5 batches (about 10 cups total)., To prepare Cranberry Cooler: In a pitcher, combine 2 cups cranberry syrup and ginger ale. Serve over ice. Yield: 6 servings., To prepare Cran-Apple Drink: In a pitcher, combine 2 cups cranberry syrup, apple juice and club soda. Serve over ice. Yield: 6 servings., To prepare Cranberry-Lemonade Sparkle: In a punch bowl, combine water, ginger ale, 4 cups cranberry syrup and lemonade concentrate. Serve over ice. Yield: 18-20 servings., To prepare Cranberry Tea: In a pitcher, combine 2 cups cranberry syrup, club soda and iced tea. Serve over ice. Yield: 6 servings.

Nutrition Facts : Calories 210 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 2g fiber), Protein 0 protein.

Steps:

• Thoroughly wash and rinse a large 40 oz glass container with a tight fitting lid. Wash and stem berries, chop into puree using a food processor and place in glass container. Add lemon and orange peel, vodka, sugar, and optional spices. Let stand for 4 weeks in a dark place, shaking gently each day to dissolve the sugar. Strain several times using cheesecloth, rebottle, and serve.

Steps:

• Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
• Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
• For each cup of juice, add 2/3 c white sugar. Stir it up well.
• I used 5 cups of juice and 4 1/2 c sugar for my batch.
• Bring to 220-222 degrees on candy thermometer.
• Remove from heat, skim off any foam.
• Pour into sterile jars and put in 5 minute water bath.
• OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
• Enjoy your jelly!

Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1

Steps:

• Bring the berries and water to a boil and simmer for 10 minutes.
• Crush the berries or put through a food mill.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 5 cups.
• Bring the juice and sugar up to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface and pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.
• NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
• Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
• Highbush cranberries have a single seed, which needs to be removed.
• If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
• The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.

2020-07-15 Ingredients Needed: 8 cups ripe highbush cranberries. 7 cups sugar. 3 cups water. 1 pouch Certo Liquid. Take your eight cups of cranberries and squish them. Which is actually popping them. Son of a gun, I looked like I …
From thekitchenmagpie.com

Oct 16, 2016 - Explore Jackie Bomaster Waggener's board "highbush cranberry recipes" on Pinterest. See more ideas about highbush cranberry, cranberry recipes, cranberry.
From pinterest.com

2010-10-06 7 cups of sugar. 1 package of liquid pectin. jars, lids, sealing lids and canner. Instructions: Add 2 cups of water to 4 pounds of cleaned berries in a heavy pan; heat to a light boil for 10 minutes while squishing the berries to …
From acanadianfoodie.com

2019-08-01 To Make Cranberry Syrup. Bring 1 cup of sugar and 1 cup of water just to a boil in a medium saucepan. Add about 1 cup of cranberries. Ideally, you will have cut the cranberries in half. It's a pain, to be sure, but it infuses the …
From thespruceeats.com

Green Deane’s “Itemized” Plant Profile: High Bush Cranberry. IDENTIFICATION: Viburnum trilobum: A deciduous shrub to 12 feet (4 m) tall. Bark gray and rough, scaly. Stems arch, dense, twigs reddish-brown. Leaves opposite, palmate, …
From eattheweeds.com

2020-09-21 Add the entire pouch of liquid pectin and boil hard for one minute, being sure to stir the whole time. Remove from heat and skim off any foam. Pour into hot, sterile jars, leaving ¼ inch headspace. Using a non-metallic utensil, remove any air bubbles from the jar. Wipe the rims of the jars clean and screw lids on until hand tight.
From 1campfire.com

2020-09-11 Combine water, sugar, and cranberries in a small saucepan over very low heat. Cook, stirring frequently and adjusting heat to maintain a bare simmer, until the cranberries have completely softened, 20 to 25 minutes. Strain mixture through a fine mesh sieve, pressing on cranberries to extract their liquid. Let cool and refrigerate until ready to ...
From seriouseats.com

2019-07-02 Directions. To prepare juice, crush cranberries in a Dutch oven; add water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Strain through a jelly bag. Measure 5 cups juice into a Dutch oven. Add sugar and mix well. Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly.
From atcoblueflamekitchen.com

Just added to your cart. Qty: View cart ()
From whiteearthmobilemarket.com

2020-10-09 First, place the berries in a pot with just enough water to cover.Boil for ten minutes or until the skins begin to pop, then smash ’em up. Strain the juice into a bowl. You can save the scraps to make vinegar (new blog post coming soon!), feed …
From roughandtumblefarmhouse.com

2015-08-03 Alaska Beachcomber Highbush Cranberry Ketchup. 1 gallon Ziploc bag of highbush cranberries (makes 4 ½ to 5 cups of pulpy juice) 3 tsp. Pomona’s pectin (we tried several brands, and this one gave consistently good results) 4 tsp. Pomona’s calcium water (the powder to mix comes in the package with the pectin) 2 large onions, coarsely chopped.
From alaskamastergardener.community.uaf.edu

Highbush Cranberry Liqueur Recipe. Highbush cranberry liqueur recipe 4 5 homemade cranberry liqueur with orange zest creative culinary homemade cranberry liqueur with orange zest creative culinary homemade cranberry liqueur with orange zest creative culinary
From deporecipe.co

2021-10-25 Cook over medium heat, stirring occasionally for 10-15 minutes. I like to cook it in a heavy saucepan, these are much better for heat distribution. The cranberries will burst, the sugar will dissolve and the sauce will thicken just slightly. Pour the sauce into a food processor or blender and blend until it is smooth.
From aredspatula.com

Kosher salt, as needed. 1/4 cup high heat cooking oil or ghee. 1/2 cup highbush cranberry kemali sauce warmed. 1/2 cup hummus your favorite brand, just make sure it's unflavored. a handful of fresh watercress, cleaned and dried (optional) Fresh torn mint leaves, to garnish optional. Pomegranite seeds, to garnish optional.
From foragerchef.com

2018-09-05 Add the crampbark to a saucepan and then add just enough water to allow all the crampbark pieces to float. Bring the mixture to a boil and then simmer for 10 minutes. This quick water extraction softens the bark and extracts the water-soluble constituents. Strain out the bark and measure the volume of the water.
From practicalselfreliance.com

1 tablespoon maple or white sugar (for dusting the pan) 5 ounces1 cup (140 g acorn flour, finely ground and sifted) 1 cup 240 ml water: 4 ounces 225 g …
From stevehacks.com

2020-11-21 In a large covered pot, simmer highbush cranberries and water for 30 minutes while stirring occasionally. Press berries through a strainer, cheesecloth, or …
From juneauempire.com

Aug 26, 2015 - Highbush Cranberry Liqueur. Discover our recipe rated 4.4/5 by 9 members. Aug 26, 2015 - Highbush Cranberry Liqueur. Discover our recipe rated 4.4/5 by 9 members. Aug 26, 2015 - Highbush Cranberry Liqueur. Discover our recipe rated 4.4/5 by 9 members. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows …
From pinterest.com

2020-06-10 Here is a lovely Yukon take on a classic muddled co*cktail, the mojito.
From staging.whatsupyukon.com

Place highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, gently crush them. Boil for 10 minutes. Let cool. Strain through cheesecloth. Measure juice 4 1/2 cups of the juice, add water if the liquid doesn’t add up to the required amount. Pour into a large pot and add the pectin.
From ediblewildfood.com

Steps for extracting juice. Wash the fruit in cool running water. Crush berries and add 3 cups water, per pound of fruit. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 3-5 minutes. Cool and strain through cheesecloth or a damp jelly bag. One pound of American highbush cranberries will give close to 2 cups juice.
From extension.umn.edu

When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca

2013-02-16 Dissolve sugar in water over heat and bring to a boil. Add berries and boil until syrup appears thickened sufficiently (check with a chilled spoon), mashing fruit as it cooks. Strain through a strainer and/or cloth. (I use a muslin napkin in a drip single-serve coffee maker, which fits nicely over a wide-mouth storage-bottle.)
From livinginfairbanks.blogspot.com

2019-10-24 Looking back now, I recognize that was likely a highbush cranberry shrub. Many people don’t recognize highbush cranberry and even fewer utilize it themselves or for hunting purposes. But it can be an important survival food for ruffed grouse and other wildlife. And it makes a really interesting jelly or syrup to pair with a ruffed grouse ...
From ruffedgrousesociety.org

Frozen juice 150 Syrup 50 Canned juice 110 Jam 50 Highbush cranberries are shrubs that grow in most . areas of Alaska in cool woods and thickets or on gravely or rocky banks. The leaves, which are almost like maple leaves in shape, turn red in the fall. The fruit, a red or orange drupe with a flattened stone, grows in clusters on short branches. This berry is not really a cranberry …
From ucanr.edu

This recipe makes 8 to 10, 120 ml jars. 4 cups or 1 liter Highbush Cranberries. 4 cups or 1 liter water. 2 pouches Knox Gelatine. Adding sweetener is your choice, you can substitute honey, maple syrup, or corn syrup for Splenda, just match the recipe cup for cup. If you do not worry about sugar intake just use 2 cup sugar. You can go sugar free ...
From instructables.com

Nov 29, 2012 - 'To me, food is completely transparent, honest and generous, that has something true and original to it.' RenéRedzepi of Noma. This introduces my experience with high bush cranberries last week. When I saw Kevin writing about them, and that he had been out foraging, I had to ask. Those of you who read me often, know I have learned to ask to be taught lessons I …
From pinterest.ca

Sep 10, 2016 - If you want to cook the fruit it is best picked before a frost. At this time the berries have their highest pectin levels, and the characteristic musty smell of...
From pinterest.co.uk

1.75 litre (7.4 cups) 190 proof everclear (or substitute vodka and thin it with less water and syrup (see note)) 10 whole cloves: Small handful of Galium triflorum leaves or sweet woodruff (Optional, but highly recommended ) 1 cup chopped angelica stem or root (Optional) 2-3 cups maple syrup (or to taste, (see note) ) 3.5 cups water ((see note))
From stevehacks.com