The Alaska Wild Berry Cookbook. Alaska Northwest Books

21⁄2 TO 3 CUPS

      2 cups sugar

      1 cup water1 pound lowbush cranberries

      1⁄2cup orange marmaladeJuice of 11⁄2lemons

      1⁄2cup slivered blanchedalmonds

      Citrus-Almond Cranberry Sauce

      Blend water, sugar, cornstarch, cloves, and salt in a saucepan and cook slowly until sugar is dissolved, stirring constantly.Blend in thedried berries,vinegar,butter, and lemon zest. Continue cooking until well heated. This sauce is excellent with baked ham.

      MAKES ABOUT 1 CUP

      1 cup water1 cup brown sugar1 tablespoon cornstarch

      1⁄8teaspoon ground cloves

      Pinch of salt

      1⁄2 cup chopped dried berries or rose hips, or a combination1 tablespoon vinegar1 tablespoon melted butter

      1 teaspoon finely grated lemon zest

      Dried Berry Sauce

      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

      51

      In a saucepan, whisk together the Lowbush Cranberry Sauce, ketchup, and garlic powder. Add the butter, then simmer for 5 minutes. Stir in the orange juice, if desired, for a piquant taste. Serve hot. This is excellent as a dipping sauce for tiny cocktail meatballs.

      MAKES ABOUT3⁄4CUP

      1⁄2 cup Lowbush Cranberry Sauce (page 50)

      1⁄4cup ketchup

      1⁄4teaspoon garlicpowder2 tablespoons butterOrange juice, optional

      Meatball Sauce