Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A delicious way to use every part of the animal, venison pate is a winner! Especially when topped with highbush cranberry ketchup. A fancy wild foods version of meatloaf and ketchup.
Spicy, sweet, & tangy, this jam hits all the high notes. A perfect addition to any holiday cheese plate, or host(ess)' pantry, or even just on your leftover turkey sandwich.
This is my favorite time of the year. It’s cranberry season. Over the past 7 years I have been foraging for wild cranberries. It has become a tradition for me and a few friends. Every year, I make wild cranberry sauce for Thanksgiving.
This beginner jam tutorial walks you through jam making in both text and video. Create a gorgeous ruby-colored sweet/tart jam that is perfect for holiday gift giving or your Thanksgiving table.
A delicately seasoned chutney with apple cider, cranberries and clementine oranges that will add a lovely touch of color and flavor to your table.
Pickled cranberries? You bet, and they're better than cranberry sauce.
Cranberry-apple shrub is a tangy taste of fall, and a great addition to the holiday table. From "Shrubs: An Old Fashioned Drink for Modern Times" by Michael Dietsch.
One great way to preserve wild cranberries is making wild cranberry compote. This is a simple yet effective way to preserve. It is very similar to cranberry sauce.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
Tangy Paleo Cranberry Sauce: impress your guests with this quick and easy cranberry sauce. No added sugar! Or any other junk found in commercial food.