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LINDAM.1 SparkPoints: (42,281)
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10/25/12 10:19 P

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I get them dried and put then in oatmeal

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,459)
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10/25/12 9:02 P

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Hi I make the cranberry sauce recipe on the back of the bags. It tastes wonderful and it's so easy.
I freeze it in tiny containers and take out and use with pork, chicken etc.

Patti / NE Ohio
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Even if you are on the right track, you値l get run over if you just sit there.



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BLEGNER1's Photo BLEGNER1 Posts: 3,483
10/25/12 8:53 P

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I have never done much with cranberries, but i just might try this year

The Lord is my tower and my strength!


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LINDAM.1 SparkPoints: (42,281)
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9/20/12 10:48 P

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Thank you Freezing works also if I have the space

MISSYSTORM SparkPoints: (764)
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9/20/12 9:24 P

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I dehydrated cranberries 2 years ago. To make craisins, it is a long process since you have to process them in a sugar/water soak for a few days, changing it daily and then dehydrating them (which took a very long time). Found out it is almost cheaper to buy raisins what with the sugar used and the electricity for the dehydrator. Look up the recipe on the internet. Good luck.


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LINDAM.1 SparkPoints: (42,281)
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9/20/12 5:35 P

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Not putting up, just using dried in oatmeal. I should dry some when they get cheep. HA HA

MISSYSTORM SparkPoints: (764)
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9/20/12 4:08 P

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I live 45 minutes from the cranberry bogs that are in Black River Falls,Wi and went there last year to get cranberries directly from them. You buy them by the pound and have to sort out the reds from the leaves and decide if you want the white berries among them. Made cranberry juice in my juice steamer and then took the berry stuff left and made cranberry sauce which I canned. Double use of the cranberries and sooo delicious. Plan to go back to the bogs soon and get more berries.

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JET150's Photo JET150 Posts: 8,335
8/10/12 9:44 A

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Wollersheim! I've actually never been to either the Mustard Museum or Wollersheim Winery. I have toured a cranberry bog up near Warren though. They are really pretty. We stayed in a musty stone cottage and sat wrapped in blankets with hot tea on the screened in porch watching sandhill cranes migrate. It was beautiful

Jeanette
Madison, Wisconsin


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GREBJACK's Photo GREBJACK Posts: 3,533
8/9/12 10:32 P

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Jet150, you're in south central Wisconsin. My first introduction to cranberry mustard was at the Mount Horeb Mustard Museum and a winery near there whose name I don't remember - something like Wittenburg...

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,459)
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8/7/12 8:19 A

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Hi I'm also putting this in the new recipe box for you....

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you値l get run over if you just sit there.



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LINDAM.1 SparkPoints: (42,281)
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8/6/12 9:02 P

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Cranberries get harvested in the fall which will be cooler weather. We had not been as hot as it was a couple of dayes ago here in the pacific north westfor years..

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8/6/12 8:41 P

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Its heading back up to the upper 80's tomorrow here in NE IN. I'm so sick of it.... Can't wait for fall.

Mary

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JET150's Photo JET150 Posts: 8,335
8/6/12 8:27 P

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The cranberry mustard sounds great, thanks!
It finally cooled down here (south central Wisconsin) yesterday, and today was nice also. I never thought I would consider 80 nice, but it definitely beats 90-100!

Jeanette
Madison, Wisconsin


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JET150's Photo JET150 Posts: 8,335
8/6/12 8:23 P

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The cranberry mustard sounds really good. I am going to have to try that. Our weather (Wisconsin) finally cooled down yesterday. I never thought I would think of 80 as cool...but it definitely beats 90-100. I hope you get some relief soon too.

Jeanette
Madison, Wisconsin


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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
8/6/12 7:09 P

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JET, Thanks for the recipes. I've been meaning to find something to clear all the "formerly fresh" cranberries out of my freezer. I also seem to have a couple jugs of syrup so I'll be trying that BUTTER recipe in the near future (as soon as this horribly sticky weather breaks).

I agree with you that I'd prefer to really taste the cranberry & maple (but I do love cinnamon),
so I think I'll be omitting 75% of the cinnamon and vanilla. I think I'll also change the apple juice to cranberry juice.

================
As long as we now have a cranberry thread, I thought I'd transfer over to here our other two cranberry recipes buried in the old recipe box.

I made the cranberry-orange relish (or version very similar to it but with less sugar) last winter and we all loved it. I never got around to trying the cranberry-mustard.

========================================
=======================
from DEBBYSDELIGHTS:

CRANBERRY - ORANGE RELISH

8 c. fresh cranberries (2 lbs.)
4 c. sugar
1 1/2 c. water
2 tsp. grated orange peel
1 1/2 c. orange juice
1/2 c. slivered almonds (opt.) .... or walnuts work too (opt.)

In 6 to 8 quart kettle or Dutch oven mix cranberries, sugar, water, orange peel and orange juice. Bring to boiling. Cook, uncovered, until cranberry skins pop, about 5 minutes, stirring once or twice. Stir in almonds, if desired. Remove from heat. Ladle hot relish into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes about 8 half-pints

==
She uses Splenda instead of regular sugar....
BUT her warning about using splenda from elsewhere on boards.....
Just be sure to mix the Splenda in cool liquid because it tends to lump up in hot liquids.

I used sugar but think that I cut it about 50%.
I thought about trying Stevia but don't know much about making that substitution yet.
========================================
========================

CRANBERRY MUSTARD
This recipe is from The Complete Book of Home Preserving (Ball)

Makes about 7 4-oz jars

1 Cup red wine vinegar
2/3 Cup yellow mustard seeds
1 Cup water
1 T Worcestershire sauce
2 3/4 Cup cranberries (fresh or frozen)
3/4 Cup granulated sugar
1/4 Cup dry mustard
2 1/2 t ground allspice

In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from the heat and add mustard seeds. Dover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.

Prepare canner, jars, and lids.

In a blender or food processor fitted with a metal blade, combine marinated mustard seeds (with remaining liquid), water, and Worcestershire sauce. Process until blended and most seeds are well chopped (you want to retain a slightly grainy texture). Add cranberries and blend until chopped.

Transfer mixture to stainless steel saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 5 minutes. Whisk in sugar, dry mustard, and allspice. Continue to boil gently over low heat, stirring frequently, until volume is reduced by a third, about 15 minutes.

Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more mustard. Wipe rim. Center lid on jar, Screw band down until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.



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LINDAM.1 SparkPoints: (42,281)
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3/11/12 7:44 P

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Thanks for the CRANBERRY CONSERVE recipe.

JET150's Photo JET150 Posts: 8,335
11/7/11 7:16 P

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I too love pickled beets!

Jeanette
Madison, Wisconsin


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SHONADOG's Photo SHONADOG Posts: 1,864
11/7/11 6:43 P

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Ditto on the pickled beets. I try to do them every year.

Mary

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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (45,073)
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11/7/11 1:45 P

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Pickled beets ROCK!



Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

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KERSTIN814's Photo KERSTIN814 SparkPoints: (21,691)
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11/7/11 9:09 A

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Wow, you guys are amazing, I am tired from just reading this post. I tried cauliflower pickles from a cook book specializing in pickles and they were awful. I am going to check out the Ball Jar cook book. So far the only thing I am good at is pickled beets. I will definitely try some of these recipes.

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Perfect is the enemy of good. Voltaire, 1694-1778

Keep your eyes on the prize. Alice Wine, 1956


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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (45,073)
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11/7/11 3:44 A

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That cranberry maple butter recipe sounds delicious - two of my favorites -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

Team Leader/Co-leader for Central MA Sparkers!, THIS is What a Feminist Looks Like, Eastern Star, and Psychologists et al. team


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GJSISSON's Photo GJSISSON Posts: 988
11/6/11 9:49 P

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wow - you are one busy woman with all that syrup and all the other food you are putting up - I am seriously impressed!

Gayle


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,459)
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11/6/11 8:33 P

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No, we get 10-12 gallons of syrup. We cook for about 4-5 weeks and it takes anywhere from 35 to 60 gallons of sap to make one gallon of syrup...(depends on the sugar content in the sap)
Our trees are very onl, over 100 yrs old. So we can put 5-6 taps per big tree. We collect about 90 to 150 gallons per week and cook on Saturdays unless we get a bunch and the weather is warm. I'll cook it by myself during the week so it doesn't spoil by Satyrday.
Sure you can have the recipe...I got it online. Here's the link
www.ifood.tv/recipe/old_fashioned_ca
ul
iflower_pickles

I use fresh onions sliced (4 cups, about 2 huge) instead of the onion flakes, and no cloves or red pepper flakes.
I added diced carrots (about 4 cups and put them with the first step with the cauliflower) and the recipe made a tad over 5 qts.
Enjoy.
As most people know me here...I don't process many things. These are one of them. Hot jars, hot food and they seal themselves. But that's just me !!!!
Psst again...I hope you're young because suagr maple have to be at least 10-12" in diameter before you can tap them...Possibly 10-20 years !!!!

Edited by: GEMINI-SKY at: 11/6/2011 (20:35)
Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you値l get run over if you just sit there.



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GREBJACK's Photo GREBJACK Posts: 3,533
11/6/11 8:23 P

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You mean 10-20 gallons of sap, not syrup, right? If you're getting 10 gallons of syrup from 6 trees, I'm planting some sugar maples!!!

Would you post your pickled cauliflower recipe? I've never canned cauliflower, but I LOVE bread and butter pickles...

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,459)
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11/6/11 8:10 P

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I do have 20 acres but we only tap 6 trees. About 20 taps and get around 10-12 gallons of syrup...AND I'm the only one who eats it !!!!
I, also, have a neighbor that has a fruit and veggie stand and animals. She calls me when she get a good deal on something and sells it to me for cost.
I made pepper mustard, pepper rings and 9 day sweet pickles and sold them at her stand this past summer.
She also gets veggies and fruits from a local store when they can't sell the stuff. She feeds it to her animals. But alot of the time, the food is just perfect for canning. So she give me the food and I can it and give her half.
Oh did I tell you, my pantry is 15'x12' and has 2 freezers in it...AND it's loaded !!!!
Great gifts throughout the year. Psst...the 3rd freezer is in the garage !!!!
She just gave me 9 heads of cauliflower from the grocer and I made pickled cauliflower and is it yummy. Tastes like bread and butter pickles.
I just put away all of my canning paraphernalia for the year...I hope !!!
Have a wonderful night and thank You for the recipes and book suggestion...
Bye for now.

Edited by: GEMINI-SKY at: 11/6/2011 (20:12)
Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you値l get run over if you just sit there.



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JET150's Photo JET150 Posts: 8,335
11/6/11 6:53 P

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Ooh, very cool about making your own syrup. We buy ours at the farmers market, same as the cranberries. You must have a fair amount of land to make your own syrup.
Those two books are what I use time after time for the things I make. I really like them both. Congrats on the good deal you got! There are only two of us too, but I seem to know a lot of folks willing to take a little off my hands now and then.

Jeanette
Madison, Wisconsin


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,459)
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11/6/11 5:46 P

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They both sound so YUUUMMMMYYYY !!!!
I'm going to try your CRANBERRY MAPLE BUTTER from Complete Book of Small Batch Preserving
We make our own maple syrup so it's always good to have a new recipe to use some in...
I need THAT book. There are only hubby and I here but I always seem to make such big batches of everything. I guess it's the Italian in me !!!!
Pssst...I just went to Ebay and bought the book for 4.00 !!! YIPPEE !!!!

Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you値l get run over if you just sit there.



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JET150's Photo JET150 Posts: 8,335
11/6/11 5:23 P

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About a month ago I offered to share some cranberry conserve and butter recipes. And then forgot. I made one of the recipes today, and remembered. Here they are, finally!
CRANBERRY CONSERVE from the Ball Complete Book of Home Preserving
1 orange, unpeeled, seeded and finely chopped
2 cps water
4 cps cranberries
1/2 cp raisins
3 cps sugar
1/2 cp chopped nuts.
Prepare jars and lids as usual. In large pan combine orange and water. Bring to boil, partially cover, and simmer gently for about 5 minutes. Add all other ingredients except nuts. Stir, bring to boil, and boil hard, stirring, about 10-15 minutes until mixture thickens. Add nuts and cook 5 more minutes. Test gel.
Ladle into hot jars and process for 15 minutes. Turn off heat. Remove canner lid; wait 5 minutes then remove jars. Makes 4 eight ounce jars.

Ok, that's the recipe, but not exactly what I do. I make my own cranberry juice by boiling 4 cups of cranberries in two quarts of water for 20 minutes, then draining the juice off. So instead of fresh cranberries, I use the ones I've boiled down for juice; it's about two cups of semi-collapsed cranberries. They still have shape and flavor. I don't like boiled raisins, so I substituted a small, chopped apple. And three cups of sugar is just too sweet. I used two cups of sugar and half a cup of honey, and it is still pretty sweet. And FINALLY, I got about 6 eight ounce jars out of the recipe.

CRANBERRY MAPLE BUTTER from Complete Book of Small Batch Preserving

1 lb cranberries ( again, I use my cooked ones)
1/2 cp apple juice
1/2 cp pure maple syrup
14 cp honey
1/2 tsp cinnamon
1 tsp vanilla

Combine cranberries and apple juice in large pan boil for 5-10 minutes until cranberries pop (I skip this step). Puree until smooth. Press through sieve and remove seeds. Return mixture to pan, add all but vanilla and boil gently, stirring occasionally, until thickened. Remove from heat, stir in vanilla, ladle into hot jars. Process 10 minutes. Makes 2.5 cups.

Again, unwilling to follow a recipe exactly, I left out the cinnamon. I will reduce the vanilla next time too. I really just want to taste maple and cranberry.

Edited by: JET150 at: 11/6/2011 (17:25)
Jeanette
Madison, Wisconsin


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