Subj : Cranberry Walnut Relish
To   : Dave Drum
From : Ben Collver
Date : Sat Jul 12 2025 12:16:59

 Re: Cranberry Walnut Relish
 By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32

BC> Here's one that's more savory.
BC>       Title: Lingonberry Relish

DD> Lingonberries is used a lot in Scandahoovian cuisine - especially meat
DD> dishes. From comparing the two recipes I have on hand the preserves are
DD> going to be more sweet. And w3hilst your formula has some savory parts
DD> (herbs, onions, vinegar) the two cups of lingonberry preserves will be
DD> *VERY* sweet.

Good point i wasn't accounting for the sugar in the preserves.

Here's a recipe for serviceberries, which are not my favorite, but they
are in season.  They are serviceable, just like salal (Gaultheria shallon).
:P

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Serviceberry Relish
Categories: Preserves
     Yield: 4 Cups

     4 c  Ripe serviceberries
   1/4 c  Water; cold
   1/4 c  Cider vinegar
     6 c  Sugar
     1 ts Ground cinnamon
     6    Cinnamon sticks
     3 oz Liquid pecin

 Wash and stem berries. Place into a deep saucepan and crush with a
 potato masher. Add spices, water, and vinegar. Bring to a boil and
 stir constantly. Reduce to low heat and simmer for 10 minutes,
 keeping pan covered. Remove from heat and recover 4 cups of the
 mixture. Place in saucepan and add sugar. Mix well. Place over high
 heat and bring to a boil. Add pectin and mix thoroughly. Bring to a
 boil for 1 full minute. Skim off foam and allow to sit for 3 to 5
 minutes. Spoon or pour into hot, sterile jelly jars and seal.

 Recipe by Ernestina Parziale

 Recipe FROM: <https://earthnotes.tripod.com/servicebry.htm>

MMMMM

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