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Discussion in 'Stroll Photography' started by pniev, Nov 4, 2015.
I remember seeing the bogs red with floating cranberries on Cape Cod when I was a kid. An amazining sight. We always picked our own from an abandoned bog for the holidays. Messy and fun.
They grow a lot of those cranberries near where I live. New Jersey, Massachusetts and Wisconsin are the three big cranberry states.
THE BEST CRANBERRY JELLY IN THE WORLD. This is from the 1937 edition of the Boston Cooking School Cookbook, by Fanny Merritt Farmer, the precursor to the famous Fanny Farmer Cookbook. It was my mother's standard reference in the kitchen, but it was my father who took charge of the cranberry jelly for the holidays until he passed away over 30 years ago. It makes a nice jelly, that is sweet enough but that retains some of the tartness of the cranberries, unlike many commercial products. Until a few years ago, when my mother became too frail to do the job, I got cranberry jelly (we called it cranberry sauce) and a fruit cake baked in a coffe can every Christmas. Now it's my job to send the jelly all over the country.
4 cups cranberries
2 cups boiling water
2 cups sugar
Pick over and wash cranberries. Add water and boil 20 minutes. Rub through sieve (A Foley food mill makes life a whole lot easier here!), cook 3 minutes, add sugar, and cook 2 minutes. Mold and chill.
That opens a whole new world to me. I'll pass the recipe!
What I intended to say: I will tell others how to properly make cranberry jelly!
But perhaps I could add some preparation tasks: start with 10.000 liters of water, put a lot of cranberries in, jump in the water, and take the 4 cups of cranberries out