Highbush Cranberry Sauce
Highbush cranberry is native shrub to much of Canada, and well suited to our growing conditions here on the prairies. It is a low maintenance shrub that will take care of itself once it is established.
- 1000 mL (4 cups) highbush cranberries
- 50 mL (1/4 cup) water
- 15 mL (1 tbsp) gelatin
- 250 mL (1 cup) sugar
Wash and stem the berries and place in a saucepan with the water.
Simmer, covered for 10 minutes or until all the berries have burst open.
Strain out the juice and return juice to the saucepan.
While the juice is hot, add sugar and gelatin and stir until dissolved.
Cool and serve as a sauce with meat and wild game.