Cut the rack into individual ribs and serve warm.
MAKES 3 TO 4 SERVINGS
1 rack of pork spareribs
Salt and pepperChopped fresh sage or thyme2 cups boiling water1 (8-ounce can) tomato sauce or paste1 cup Lowbush Cranberry
Juice (page 160)
Glazed Spareribs
Alaska Wild Berry Trails
41
Place the meat in a large glass or ceramic bowl and add the jelly, onions, carrots, parsley, salt, and pepper. Cover and allow to stand in the refrigerator overnight.
The following day,removethe moose from the liquid and,if you wish, strain out the vegetables. Return the meat to the liquid, add more water if necessary, and proceed using your favorite recipes for pot roast.
Taste the liquid and add more seasoning if you think it needs it. Do not thicken this gravy; it is better thin.
MAKES 8 SERVINGS
4 pounds moose round or rump11⁄2 cups cranberry or currant jelly2 onions, sliced 3 large carrots, diced2 tablespoons choppedfresh parsley1 tablespoon salt
1⁄2teaspoon freshly groundblack pepper
Cranberry-Glazed Moose
Alaska Wild Berry Trails
When making jelly or jam, it is good to use a large kettle because the liquid increases greatly in bulk as it boils. It may boil over and create an unholy mess if the saucepan is too small.
MARINADES, SAUCES, AND STUFFINGS
Citrus-Almond CranberrySauce49
Polish-Style Juniper BerrySauce51
Whole Berry Cranberry Sauce 52
Strawberry-White Wine Dressing54
Cranberry Dressing for Pork 57