We have a winner of the eBook Hitchhiking to Heaven Prizewinning Recipes 2010! But once again, alas, I have no way to contact this fine person. Will Mary Ann please step forward to claim this prize? She mentioned an amazing preserve called Fire and Ice Jelly that I wanted to contact her about even before I randomly generated her as the winner. That just sounded stellar to me. Please do check back to the comments on the giveaway; I asked people to discuss their favorite jams. There are some mouth-watering responses there! Thank you to everyone who participated!So, onward ho! Being that this post is about the winner of Shae's eBook, I figured I'd talk about a special jam discovery that involves Shae and her passion for fruit. She spends some time up in Alaska (beautiful post on that here) and while she was there this summer she picked loads of lingonberries, also known as low-bush cranberries. Being the superlative person she is, she sent me a ziploc bag of them. Now do you know anyone who would do that for you? I was so happy! I made some jam of it that was, to be honest, nothing to write home about. It was delish but set a bit firm. My fault, not knowing the lingonberry well enough to be finely attuned to it's quick jelling characteristics. I did, however, hoarder that I am, stow a small bag of them in my freezer. I took a small bit out the other day to make some jelly, which calls for cooking the berries to extract the juice for the jelly, leaving the pulp.
Long story longer, I was making turkey drumsticks to get ready for Thanksgiving. You have to have a bit of turkey before it all comes down, don't you agree? So, while I had this turkey burnishing and some squash roasting, I realized I needed some cranberry sauce. That pulp would be perfect, I thought. But how to dress it up? I went down into my vaults and saw that I had some clementine marmalade left from last winter (which is initially how I met Shae, by the way). I dumped the marmalade into the pulp and made the most gorgeous lingonberry-clementine sauce I've ever had. Truly. It is incroyable!
My point being that if you add a jar of marmalade to some cooked cranberries, you may find a wonderful new friend to invite to your Thanksgiving Day dinner! And yet another way to use up those jars you've been collecting all year.
Mary Ann, where are you? We all want to know more about your jelly! And Juia, what have you done? I know the lingonberries and of course your perfect clementine marm recipe -- and this combination of the two looks almost unbearably delicious and so beautiful! I am going to do this myself, I am. And I am never going to throw out my pulp again. Well, probably never. Thank you!
ReplyDeleteShae - You have my blessing to throw out your pulp! What's nice is your compost is probably thankful, and in the end you do benefit from it. I want people to feel free to use it, though!
ReplyDeleteYou are goooooooooooood. I'm lacking inspiration today. This is helpful.
ReplyDeleteDenise - You are sweeeeeeeet! You are welcome!
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