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In a bowl, mix together the cranberry, orange, and berry juices; maple syrup; brandy; lemon zest and juice; and vanilla or anise seeds. Pour the mixture over fresh fruits that have been peeled and then sliced, diced, or quartered as needed. Carefully mix the fruit and marinade. Cover and refrigerate for several hours.
MAKES ENOUGH FOR 6 CUPS DICED FRUITS
1⁄2 cup Lowbush Cranberry Juice (page 160)
1⁄4 cup orange juice
1⁄4 cup blueberry or raspberry juice
1⁄4cup maple or corn syrup
1⁄4 cup brandy or fruit liqueur, optionalFinely grated zest and juice of 1 lemonSeeds scraped from
1 vanilla bean, or
1⁄4teaspoon anise seed
Marinade for Fruits
In a large flat dish, mix together the cranberry juice, chives, water, mustard, honey, soy, salt, pepper, garlic powder, and dill seed. Marinate the flank steak in the mixture for 3 hours in the refrigerator, turning several times during the process.
MAKES ENOUGH FOR 1 TO 2 POUNDS OF MEAT
1⁄2 cup Lowbush Cranberry Juice (page 160)
1⁄2 cup minced fresh chives1⁄4cup water3 tablespoons preparedmustard2 tablespoons honey1 tablespoon soy sauce
1 teaspoon salt
1⁄2teaspoon freshly groundblack pepper
1⁄2teaspoon garlicpowder1⁄2teaspoon dill seed
Marinade for Flank Steak
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In a bowl large enough to hold the marinade and game, mix together the cranberry juice, vinegar, garlic, salt,and water. Soak the game overnight in the refrigerator. Use for any game, including game birds.
MAKES ENOUGH FOR 1 TO 2 POUNDS GAME
In a bowl large enough to hold the marinade and meat, mix together the cranberry juice, oil, onions, carrots, garlic, parsley, salt, thyme, peppercorns,juniperberries, clove, and bay leaf. Marinate the moose in the refrigerator overnight, the longer the better, turning the meat occasionally.
MAKES ENOUGH FOR 2 TO 4 POUNDS MOOSE
1⁄2 cup Lowbush Cranberry Juice (page 160)
1⁄2cup vinegar2 garlic cloves, finely minced
2 tablespoons saltCold water enough to cover meat
2 cups Lowbush Cranberry Juice (page 160)
1 cup olive oil
2 large onions, sliced
2 carrots, sliced2 garlic cloves, smashed2 tablespoons dried parsley
1 teaspoon salt
1⁄4teaspoon dried thyme
8 peppercorns8 crushed juniper berries
1 whole clove
1 bay leaf
Marinade for Game
Marinade for Moose
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In a large, flat dish, mix together the cranberry juice, tomato puree, honey, vinegar,onion, garlic,Worcestershire, mustard, chili powder,oregano,salt, and Tabasco. Marinate the spareribs in the mixture for 24 hours in the refrigerator, turning frequently. You can also use the marinade for basting the ribs as they cook up to 5 minutes before the ribs are done.
MAKES ENOUGH FOR 5 TO 6 POUNDS RIBS
11⁄2 cups Lowbush Cranberry Juice (page 160)
1⁄2 cup tomato puree
1⁄2cup honey
1⁄4cup tarragon vinegar1 large onion,chopped
2 cloves garlic, peeled and smashed2 tablespoonsWorcestershire sauce1 tablespoon preparedmustard2 teaspoons chili powder2 teaspoons dried oregano
2 teaspoons saltDash of Tabasco sauce
Marinade for Spareribs
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In a saucepan, combine the Lowbush Cranberry Juice, ketchup, water, Worcestershire sauce, tomato, green bell pepper, onion, horseradish, and dry mustard. Simmer over low heat, stirring occasionally, until smooth and hot, about 10 minutes or so. This makes a good barbecue basting sauce for wild game, beef, lamb, or pork.
MAKES ABOUT 3 CUPS
1 cup Lowbush Cranberry Juice (page 160)
1 cup ketchup
1⁄2cup water
1⁄4cup Worcestershire sauce1 large tomato, chopped
1⁄4 to 1⁄2green bell pepper,chopped2 tablespoons minced onion
1 tablespoon preparedhorseradish11⁄2teaspoons drymustard
Bar-B-Q Sauce
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In a saucepan, combine the Lowbush Cranberry Juice, boiling water, and sugar and boil for 3 minutes. Add the orange juice and boil 2 minutes more. When the mixture has cooled, gently stir in the horseradish and mustard. This is an excellent sauce for serving with ham. (Leave out the horseradish and mustard, and you have a hotcake syrup or dessert sauce.) It’s best when served warm.
MAKES ABOUT 2 CUPS
1 cup Lowbush Cranberry Juice (page 160)
1 cup boiling water
1⁄2 cup sugar
1⁄4 cup orange juice1 tablespoon preparedhorseradish1 tablespoon preparedmustard
Cranberry-Horseradish Sauce
The two “cranberries” you find in Alaska—lowbush cranberries and highbush cranberries—are different from the fruit you typically find on the Thanksgiving table in the lower forty-eight. Also called lingonberries, lowbush cranberries are so named because they grow on close-to-the-ground, small-leafed, bushy plants. Highbush cranberries growon taller shrubs with relatively large, maplelike leaves. Both types of berries are nutrient-dense and veryacidic,boasting high levels of antioxidants.
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Mix the sugar and water in a large saucepan and bring to a boil without stirring. Simmer for 5 minutes, then add the