Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 51

50

Combine the cranberries, sugar, orange juice, and zest.Allow to stand in a cool place for a day or two, stirring thoroughly every few hours. No further processing is necessary. Put in sterilized jars and cover (do not seal). Store in a cool place or in refrigerator or freezer. If stored in freezer they should be in plastic containers instead of jars. There is so much acid in cranberries that they will keep for many months if stored properly.

MAKES ABOUT 21⁄2CUPS

4 cups finely chopped lowbush cranberries

3 to 4 cups sugar1 tablespoon orange juice1 tablespoon finely grated orange zest or dried orange rind granules

Lowbush Cranberry Sauce

Combine the pineapple, green bellpepper, tomatoes,sugar,vinegar,1⁄2 cup of the water, berry syrup, Worcestershire sauce, and mustardin a saucepan.Cover and simmer gently for 15 minutes, stirring occasionally.Blend the cornstarch intothe remaining

1⁄4 cup water, then stir into the sauce slowly. Simmer until the sauce is thick and smooth.

MAKES ABOUT 2 CUPS

1 (8-ounce) can crushed pineapple1 green bell pepper,seededand chopped2 large tomatoes, chopped

1 scant cup packed dark brown sugar1 cup white wine vinegar

3⁄4cup water

1⁄2cup BlueberrySyrup(page 60) or Cranberry

Syrup (page 60)

1 tablespoon Worcestershiresauce1 teaspoon dry mustard2 tablespoons cornstarch

Sweet and Sour Sauce