Wednesday, October 29, 2014


We got our wild high bush cranberries picked and processed for the year. We didn't get the raspberries this year as they weren't very good and the tall grasses took over so bad as we have had so much rain over the last 2 years....hence...all the flooding around here. 

This year we picked wayyyyyy to many again for just jelly so we made syrup also. Hubby likes this on his pancakes. You pretty much make it the same way as jelly, but just leave out the pectin. Now these berries aren't like your store bought berries so I don't know for sure how it would work with those types of berries. 

Here is the recipe. 


Wild cranberries
Lemon Juice


Measure berries-4 cups of berries to 1 cup of water and put in saucepan. I use a stainless steel pan as it works best.

Bring berries and water to a boil. 

After berries are boiling cook approximately 5 minutes until the berries burst. The take a potato masher and mash all the berries in the pan. Pour the mixture into a cheesecloth bag and squeeze out the juice into a bowl. 

Then take the juice and pour it into the pan. I use 1-1 ratio of juice and sugar. I usually use 2 cups of juice to 2 cups of sugar. Stir until dissolved. Add 3 teaspoons of lemon juice and bring all this to a boil. Cook approximately 5 minutes. Pour into sterilized jars or whatever you are using and seal tight. 

There you go.................wild cranberry syrup. :) 

Now it depends on the ripeness of the berries and the growing conditions that year on how thick your syrup will be. The natural pectin in them will determine how thick the syrup is. 

Happy eating! :)

1 comment:

  1. Wow - I'm impressed! I've never even seen cranberries any place except in a bag at the grocery store, lol! Fun, fun!


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