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小紅莓鬼醬食譜

  感恩節烤火雞的沾醬通常是用cranberry sauce…說實話，吃火雞配甜甜的醬…不是那麼合我的口味啊!

   話說3週前就在超市看到好大一包應景的小紅莓…竟然不到4元，想說blackberry和raspberry都那麼香甜可口，同樣是berry家族出來的craneberry，一定也不負家族之名吧~ 而且這又是ocean'spray出的…應該很好吃吧~

 買回來咬了一口才發現…又酸又澀…完全有辱berry家族其他兄弟姐妹的聖名=="

問了朋友才知道…這個小紅莓不是拿來作果醬就是果汁，直接拿來吃的話…只會讓你酸的從沙發上跳下來…哈哈

…ocean'spray的小紅莓汁到處都買的到…不如就照聰明的朋友的建議…來作作看小紅莓鬼醬唄~!

Lingonberry or Cranberry Jam Recipe

Depending on the tartness of the berries you may need to adjust the amount of sugar.

1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries

A scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)

Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored

Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice.

Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.

Makes about 2 cups.

from Falling Cloudberries by Tessa Kiros (Murdoch Books, 2004) - reprinted with permission