Highbush cranberries - help please
HI, the last time I canned these, I made a 'cranberry ketchup', it was a highly spiced thick sauce, for meats, especially venison. It was good.
This year I am finally getting to my cranberries, and on my two bushes I have a bumper crop, close to 2 or 3 gallons. I'm thinking I'll make cranberry syrup to put over pancakes and add to smoothies (it gives them the tart flavor and pretty color.) They are very high in vitamin C and very acidic without the sugar.
Anyways, I'm open to suggestions, as I'm half way through cleaning and putting them through my new oxogoodgrips food mill, a handy device.
I have found a couple of recipes for the syrup BUT they are so different.
One proportion is 4 cups cranberries, 2 cups water and 2 cups sugar.
Another proportion is 5 cups cranberries, 6 cups water and 7 cups sugar.
Now those two recipes are really different, so I feel I have a lot of latitude in the recipe.
I'll be water bath canning most of it, and then freezing the leftovers.
I already have a quart to half gallon of JUST totally thick concentrated cranberry pulp/sauce/juice, and I'm not near 1/3 done putting it through the mill.
I also don't know what the volume of 2 cups and water and 2 of sugar would make, any idea? I'm trying to calculate the number of pints I'll be canning.
I hear that pemmican (sp?) is another possibility, but, I don't know how to make it.
They say (the internet people lol) that you can make anything you normally make with regular cranberries with the deseeded high bush cranberries.
Anyone have any suggestions before I finish with 'just' syrup? TIA ~bliss always glad to hear your suggestions. Thanks friends.