Returned to the mini bog after a snow storm last Nov 21st. and tried to gather the ripe cranberries. Frozen fingers and hiding berries made for a less than abundant harvest, but a rich adventure. Plan on checking the spot tomorrow, maybe a better harvest awaits!
Blackberries and red raspberries, the summer jewels that sit in the freezer will become part of our wild berry relish.
Wild Berry Relish
Put a twist on the traditional Thanksgiving sauce with the addition of blackberries and / or raspberries. These jewels harvested in summer can now come out of the freezer to be joined with cranberries that I hope to gather from a nearby mountain bog (or, if the forage is unsuccessful, from my local food coop).
Ingredients: 1 cup cranberries (preferably wild); 1 cup blackberries (or raspberries, or a combo); 1/2 cup maple syrup; 1 thin-skinned orange, chopped include zest but remove most of the white bitter pith; 1 apple, diced into small chunks; the following finely ground spices: 1/2 teaspoon cinnamon, 1/4 teaspoon clove, 1/8 teaspoon allspice, 1/8 teaspoon ginger; and 1/3 cup walnut or pecan (preferably soaked and dried see more about that here), finely chopped.
To make: place berries and maple syrup into a pot, cover, and bring to a simmer. When most of the cranberries have popped, add the orange and apple and cook gently until apples are almost soft. Then add spices and nut and cook until apples are fully cooked. Chill and serve. Makes 2 1/2 cups
Note: If you prefer a less seedy relish (I do) you will want to remove the seeds from the blackberries before adding them to the pot. Puree the berries with an immersion blender and then strain them by placing purée in a fine-mesh strainer placed over a bowl. Push and press the blackberry pulp through strainer with a wooden spoon or rubber spatula, separating the seeds from the pulp.
The blackberry page is from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi, illustrated by Wendy Hollender ~ Book Link: http://bit.ly/1Auh44Q