• about us
  • Books
  • Merchandise

cabinorganic

~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

cabinorganic

Tag Archives: highbush cranberry compote

waffles for breakfast

28 Monday Nov 2011

Posted by Delena Rose in cook

≈ 3 Comments

Tags

breakfast, highbush cranberry compote, recipe, rosehip jelly, waffles

I love fresh waffles, especially when they are a bit crispy and fresh off of the waffle iron. Both waffles and pancakes provide a nice way to enjoy both your garden and wild fruit preserves. I served these with my rosehip jelly and highbush cranberry compote. Make a full batch of the waffles as you can always pop the extras into the toaster for breakfast the next day.

Waffles

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon ground flax seed

1/2 cup vegetable oil

1-3/4 cups milk

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Preheat the waffle iron. In a medium bowl, beat the eggs until fluffy. Beat in the remaining ingredients until batter is smooth. Ladle some batter onto waffle iron (the amount depending on the size of your iron) and bake for about 5 minutes. Remove the baked waffles and place them into a warm oven until all waffles are baked. Serve immediately.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

highbush cranberry jelly & thumbprint cookies

31 Wednesday Aug 2011

Posted by Delena Rose in cook, cookies, forage, preserve, wild berries

≈ 2 Comments

Tags

cookie recipe, cookies, highbush cranberry compote, highbush cranberry jelly, thumbprint cookies, Viburnum edule, ways to use your jams and jellies

 wild highbush cranberry jelly

Clear, ruby-red, tart and delicious. Serve on toast, over ice cream or yogurt, or as a condiment with meat.

5 cups highbush cranberries

3 cups water

4-1/2 cups prepared juice

1- 2 oz package (57 g) or pectin crystals

4 cups sugar

3 tablespoons lemon juice, fresh or bottled

Put highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, mash or crush them gently. Boil for 10 minutes, then put berries into a jelly bag and strain overnight.

Measure juice, adding water if the liquid doesn’t add up to 4-1/2 cups. Put into a large pot and add the pectin. Bring to a boil, stirring constantly. Add sugar and lemon juice. Stir until sugar is dissolved. Then boil hard for 1 minute without stirring. Skim off foam. Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.

For more information on highbush cranberries (Viburnum edule), click here to see a previous post. Also, see my recipe for highbush cranberry compote.

thumbprint cookies

This recipe comes from my Betty Crocker Cookbook (40th Anniversary Edition).

Making thumbprint cookies is a fun and great tactile activity to do with kids. With this recipe, I can enjoy my home made jam and it also lets me use up the ground almonds that are a by-product of my home made almond milk.

¼ cup packed brown sugar

½ cup butter, softened

½ teaspoon vanilla

1 egg, separated

1 cup all-purpose flour

¼ teaspoon salt

1 cup finely chopped nuts (I use toasted ground almonds)

jelly

Heat oven to 350 degrees (F). Mix sugar, butter, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press thumb deeply in the center of each. Back about 10 minutes or until light brown. Cool. Fill thumbprints with jelly. (Note: in the picture I used highbush cranberry compote instead of the jelly. The gingery tart compote balanced the sweetness beautifully!). Yield: 2 dozen cookies.

Why not have a ‘jam tasting’? Make a batch of these cookies and use an assortment of your favorite jams and jellies and fruit butters to fill them. A yummy and colorful addition to your Christmas cookie platters.

Resource:

Zeman, A.M. (1991). Betty Crocker Cookbook: 40th Anniversary Edition. Prentice Hall:New York.

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

wild highbush cranberry compote (Viburnum edule)

29 Monday Aug 2011

Posted by Delena Rose in cook, forage, wild berries

≈ 5 Comments

Tags

compote, highbush cranberry, highbush cranberry compote, highbush cranberry recipe, Viburnum edule, wild berry dessert, wild berry recipe, wild cranberry

An intense and tart burst of red fruity flavor that is packed with vitamin C and K. Serve this over ice cream, yogurt, waffles, pancakes or crepes, or eat it just as it is. .

A few neighbors have described the smell of highbush cranberries as similar to ‘stinky socks’. I was puzzled as I never could smell it. However, today I finally got it. In fact, today the entire cabin reeks of stinky socks!!! I had boiled two batches of highbush cranberries (Viburnum edule), one for jelly (which is currently straining) and one for compote. Once the two batches were fully cooked, I turned off the heat and Lucy and I left for our evening walk. When I came home and opened the door, the pungent smell of stinky socks almost knocked me over! Luckily, there is no smell in the finished product, it was just the cooking process that released the stinky odors.

Here is my recipe for highbush cranberry compote, created just today!

Wild Highbush Cranberry Compote

4 cups (1 L) highbush cranberries

4 apples, coarsely grated

1 tablespoon lemon juice (fresh or bottled)

1-2 teaspoons fresh ginger, finely grated

1 cup honey or natural sweetener of your choice

Put highbush cranberries in a large pot and add 1-1/2 cup water. Bring to a boil. As the fruits begin to soften, gently mash the berries to a pulp.

Stain the berries through a cheesecloth or jellybag. Return the juice to the pot and boil, stirring often, until the mixture is reduced to half of its original amount.

Meanwhile, grate the 4 apples and ginger. Add them to a medium bowl and mix in the lemon juice to keep from browning. Once the berry juice has reduced to half, add the apple mixture and the sweetener to the pot and cook for 15 minutes, or until the apple is very soft. Taste to see if it is sweet enough and add more sweetener if desired. Turn off the heat and allow to cool. Keep refrigerated or freeze for later use. Yield: 4 cups.

For more information on highbush cranberries (Viburnum edule), please see yesterday’s post highbush cranberries (Viburnum edule).

If used as a topping on a dessert, consider adding a few tablespoons of your favorite liquor, such as Grand Marnier,  Cointreau or Galliano. I think I will try this served warm over my Decadent Chocolate Cake instead of my usual raspberry sauce.

Enjoy!

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Print
  • Email

Like this:

Like Loading...

Shop our Online Store

cabinorganic logo

Visit our Youtube Channels

Visit our other blogs

Delena Rose

Enter your email address to follow this blog and receive notifications of new posts by email.

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

categories

  • Alberta Mycological Society (1)
  • appreciate the seasons (48)
    • Autumn (3)
    • Easter (1)
    • Halloween (1)
    • winter fun (1)
  • art (3)
    • book making (1)
    • pottery (1)
  • babe and child (1)
  • barn (1)
  • be mindful (4)
  • bellybabechild (5)
  • birds (3)
  • butterflies (1)
  • buy local (13)
  • cabin living (26)
  • Chayton (4)
  • chickens (7)
  • chocolate-making (1)
  • cook (156)
    • ancient grains (3)
    • breads (4)
    • breakfast (1)
    • cakes and brownies (1)
    • cheese (3)
    • Chinese (1)
    • cookies (2)
    • curry (2)
    • gluten-free (2)
    • Jamaican (1)
    • Mexican (2)
    • muffins (2)
    • oil & vinegar (1)
    • pastry (1)
    • preserve (17)
    • rice (1)
    • salads (1)
    • vegetables (1)
    • wheat-free (2)
    • whole grains (21)
  • Devonian Botanical Garden (2)
  • DIY (1)
  • drum (2)
  • eco-living (6)
  • explore (5)
  • family (2)
  • for the body (2)
    • Wizard Lake Soap & Body (1)
  • forage (25)
  • garden (20)
    • bird butterfly bee (1)
    • greenhouse (1)
    • herb & tea (1)
    • medicine wheel (2)
  • handmade (24)
    • bent wood furniture (1)
    • books (1)
    • labels (1)
  • healing (3)
  • Indian (1)
  • Indigenous teachings (1)
  • juice (3)
  • kids (1)
  • lake living (4)
  • local events (2)
  • Lucy (10)
  • make it (14)
    • knit (3)
  • mindfulness (4)
  • more about us (9)
  • Mother's Day (1)
  • mushrooms & fungi (3)
  • Native flute (1)
  • online store (1)
  • photography (1)
  • Pigeon Lake (17)
  • play (4)
  • raw foods (2)
  • read (6)
  • refinish (4)
  • reflections (3)
  • repurpose (7)
  • restaurants (1)
  • restore (10)
  • reuse (5)
    • thrift store finds (1)
  • seeds and nuts (1)
  • sweets (3)
  • tea (9)
    • Dragonfly Lane Teas (1)
  • thrift store finds (1)
  • Uncategorized (1)
  • wild berries (21)
  • wild flowers (6)
  • wild life (2)
  • wild mushrooms (2)
  • wild plant (2)
  • wild women (5)
  • Winter Solstice (1)
  • Worms (1)
  • write (3)

archives

  • May 2022 (1)
  • March 2022 (1)
  • January 2022 (3)
  • December 2021 (2)
  • June 2018 (1)
  • January 2018 (3)
  • December 2017 (4)
  • April 2015 (1)
  • January 2015 (3)
  • November 2014 (3)
  • July 2014 (1)
  • April 2014 (4)
  • March 2014 (3)
  • February 2014 (2)
  • January 2014 (2)
  • December 2013 (1)
  • November 2013 (5)
  • October 2013 (4)
  • September 2013 (10)
  • August 2013 (4)
  • May 2013 (1)
  • April 2013 (2)
  • March 2013 (5)
  • February 2013 (3)
  • January 2013 (5)
  • December 2012 (5)
  • November 2012 (5)
  • October 2012 (6)
  • September 2012 (8)
  • August 2012 (6)
  • July 2012 (8)
  • June 2012 (9)
  • May 2012 (19)
  • April 2012 (18)
  • March 2012 (15)
  • February 2012 (17)
  • January 2012 (19)
  • December 2011 (20)
  • November 2011 (18)
  • October 2011 (17)
  • September 2011 (22)
  • August 2011 (27)
  • July 2011 (9)

food for thought

“Eat food. Not too much. Mostly plants.” ~Michael Pollan

Blogroll

  • Alberta Lamb Producers
  • Alberta Mycological Society
  • Alberta Plant Watch
  • Arctic Chalet
  • Aroma Borealis
  • Baking Beauties
  • Becoming Minimalist
  • Blue Heron Artists and Artisans
  • blue roof cabin
  • Bulk Herb Store
  • Cedar Spirit Flutes
  • Chris Martenson
  • Daily Health Boost
  • delightfullysimple
  • Devonian Botanical Garden
  • ECOcafe
  • Elm Cafe
  • Etsy
  • Gold Forest Farms
  • Grainworks
  • Happy Wrap
  • Learn WordPress.com
  • Michael Pollan
  • Mindsprings
  • Mother Earth News
  • Mountain Rose Herbs
  • My Repurposed Life
  • Noorish
  • Northern Alberta Society for Animal Protection
  • Pigeon Lake Nordic Ski Club
  • Pigeon Lake Provincial Park
  • Rundle Mission
  • Sage Mountain Herbal Retreat Center
  • TED
  • The Spirit Books
  • The Story of Stuff
  • The Village at Pigeon Lake

ECOcafe

Blog Stats

  • 315,986 hits

  • Follow Following
    • cabinorganic
    • Join 154 other followers
    • Already have a WordPress.com account? Log in now.
    • cabinorganic
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: