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!