Low-Bush Cranberry (Vaccinium vitis ideae)

WARNING: Some sources classify raw BUSH cranberries as a toxic poison while others report that they were commonly eaten raw by First Nations people during their usually short lives. A few raw berries may be harmless, but large quantities will cause vomiting and cramps; especially if they are not fully ripe. Despite the common name of Cranberry; and despite the fact that many "Americans" and/or"First Nations" still insist they are;these species are not related to the sour red berries we traditionally enjoy with a Christmas or Thanksgiving turkey dinner.

*Low-bush Cranberry (Vaccinium vitis ideae)-

          Also known as the mountain cranberry or lingonberry, Grows profusely in bogs or spruce covered areas. The leaves are leathery, on creeping stems 1-6 inches high; the flowers are pale pink.

            The berries are ready to pick in September, just before the first frosts; they are smaller,and unrelated,but, in some ways similar to, the commercial cranberry, and are prepared in the same way.

         

          Cranberry Juice

                              6 cups                  cranberries

                             1 tsp.                    lemon juice

1. Simmer cranberries in enough water to cover, until the skins pop open.

            2. Strain juice; stir in lemon juice, and sweeten to taste.

         

          Low- bush Cranberry Ketchup

                              1/2 pounds (8 cups)      low-bush cranberries

                             1 cup                               vinegar

                             2 cups                             brown sugar

                             1 cup                              water

                             2 Tbsp.                           cinnamon

            1. Cook cranberries in vinegar until they burst open.

2. Add sugar, water and cinnamon, and boil down to desired thickness.

            3. Seal in sterilized jars.