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?
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.
A crisp and fresh tasting relish made with apples, ginger and dried cranberries with some perk from mint.
Wild high bush cranberries and jalapenos are the perfect pairing for this sweet, spicy and beautiful ruby coloured jelly.
Getting a good set for strawberry jam can be hard without extra pectin, lots of sugar, or a long cooking time. Enter the cranberry. Lots of natural pectin, beautiful ruby red color, and a little tartness make this the perfect strawberry jam.
This ruby red jam is the perfect combination of sweet and tart and brings summer and fall flavors together beautifully.
A sweet & tart whole grain mustard that is delicious on ham and poultry.
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