Looking for ideas on what to do with a couple of cups of higbush
cranberry (viburnum) pulp. The juice has been strained off to make
jelly, then the pulp has been separated from the seeds and skins.

I am wondering how to determine how much water to add in a recipe calling
for whole fruit (less seeds), say a meat sauce or a cranberry cake. I have
a book on eating wild plants with an interesting recipe for
cranberry-and-pecan cake in which I could substitute butternuts.

The cranberry seeds were subsequently separated from the skins and
dried, and are now being planted along the creek and river so
there might be more berries some day. The half dozen bushes by the
creek are the only ones I've seen.

These bushes were spotted across the creek in summer. I crossed the creek
and determined it was viburum from the shape of the leaves and seed. I had
gathered black vibirnum berries (aka English raisins) previously. I watched
all summer for these berries across the creek to turn black but they
stayed red. Finally in September I crossed the creek and found that they
were going soft and starting to shrivel, so brought some home. A book at the
public library pointed out that a red variety is "high bush cranberry".
I also learned that the fur traders who ate them called them "pembina", a
word which appears in place names on the map of Canada.

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(William R. Watt) wrote:

> Looking for ideas on what to do with a couple of cups of higbush
> cranberry (viburnum) pulp. The juice has been strained off to make
> jelly, then the pulp has been separated from the seeds and skins.

Cranberry-Apple pie is really good.

Blanche Nonken wrote:

> (William R. Watt) wrote:
>
> > Looking for ideas on what to do with a couple of cups of higbush
> > cranberry (viburnum) pulp. The juice has been strained off to make
> > jelly, then the pulp has been separated from the seeds and skins.
>
> Cranberry-Apple pie is really good.

Ooh, I just picked up a peck of fresh apples from a nearby orchard. Have
cranberries in freezer. Here I go flinging handsfuls of same onto
pastry.
Edrena

Blanche Nonken wrote:

> (William R. Watt) wrote:
>
> > Looking for ideas on what to do with a couple of cups of higbush
> > cranberry (viburnum) pulp. The juice has been strained off to make
> > jelly, then the pulp has been separated from the seeds and skins.
>
> Cranberry-Apple pie is really good.

Ooh, I just picked up a peck of fresh apples from a nearby orchard. Have
cranberries in freezer. Here I go flinging handsfuls of same onto
pastry.
Edrena

Apprecaite the suggestions. They've also given me some ideas for jelly
combinations.

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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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Apprecaite the suggestions. They've also given me some ideas for jelly
combinations.

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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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Apprecaite the suggestions. They've also given me some ideas for jelly
combinations.

--
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William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
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In article >,
(William R. Watt) wrote:

> Looking for ideas on what to do with a couple of cups of higbush
> cranberry (viburnum) pulp. The juice has been strained off to make

How about Cranberry Butter? Add sugar and some sweet spices and cook
until thickened. I think it would be a nice accompaniment to poultry or
pork.
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

(William R. Watt) wrote:

> Looking for ideas on what to do with a couple of cups of higbush
> cranberry (viburnum) pulp. The juice has been strained off to make
> jelly, then the pulp has been separated from the seeds and skins.

Cranberry-Apple pie is really good.