Subj : Cranberry Walnut Relish To : Dave Drum From : Ben Collver Date : Sat Jul 12 2025 12:16:59 Re: Cranberry Walnut Relish By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32 BC> Here's one that's more savory. BC> Title: Lingonberry Relish DD> Lingonberries is used a lot in Scandahoovian cuisine - especially meat DD> dishes. From comparing the two recipes I have on hand the preserves are DD> going to be more sweet. And w3hilst your formula has some savory parts DD> (herbs, onions, vinegar) the two cups of lingonberry preserves will be DD> *VERY* sweet. Good point i wasn't accounting for the sugar in the preserves. Here's a recipe for serviceberries, which are not my favorite, but they are in season. They are serviceable, just like salal (Gaultheria shallon). :P MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Serviceberry Relish Categories: Preserves Yield: 4 Cups 4 c Ripe serviceberries 1/4 c Water; cold 1/4 c Cider vinegar 6 c Sugar 1 ts Ground cinnamon 6 Cinnamon sticks 3 oz Liquid pecin Wash and stem berries. Place into a deep saucepan and crush with a potato masher. Add spices, water, and vinegar. Bring to a boil and stir constantly. Reduce to low heat and simmer for 10 minutes, keeping pan covered. Remove from heat and recover 4 cups of the mixture. Place in saucepan and add sugar. Mix well. Place over high heat and bring to a boil. Add pectin and mix thoroughly. Bring to a boil for 1 full minute. Skim off foam and allow to sit for 3 to 5 minutes. Spoon or pour into hot, sterile jelly jars and seal. Recipe by Ernestina Parziale Recipe FROM: MMMMM .