The highbush cranberry (viburnum trilobum) is a fruit I only recently discovered, and happily so. It not only provides beautiful, easy pickable fruit, it is also a good landscaping plant, with white flowers in the spring, and burgundy leaves in the fall. The berries begin as orange and turn to bright translucent red when they are ripe. They are best after frost, and stay on the vine well into winter, unless animals and birds get desperate enough to eat them.
Their survival is probably due to their bitter taste. Although they resemble cranberries in colour and flavour, they are actually a member of the honeysuckle family. They can be used much the same as cranberries, and if you like the strong flavour of cranberries, you are likely to appreciate these.
There has recently been much written on them on the internet. I will just say that, as with any new plant, you should approach it with some caution, and make sure you don’t have any reaction to it before consuming a large amount.
Like cranberries, they make good sauces and jellies, particularly for festive occasions such as Thanksgiving and Christmas. I have so far made three recipes with these, and frozen some for later use. After they are removed from the stems and rinsed, they can be frozen as is.
Dried Wild Cranberries
Sprinkle the berries liberally with cane sugar. Place on parchment in a pan and put them in a 200 degree F oven for three to four hours, until they are dry but still soft (like raisins). They are good on their own, or used in baking, with cereal, or wherever you like to use dried fruit.
They have one flat, soft, heart-shaped seed in them, but they are chewy and do not interfere with the enjoyment of them.
Wild Cranberry Liqueur
Place berries with roughly an equal weight of white sugar in a non-metal receptacle with a tight fitting lid. Pour vodka over the fruit to cover. Stir it once a day until the sugar dissolves, and allow to age for one month. Strain and bottle.
Wild Cranberry Sauce
Mix berries in a saucepan with 1/2 the same volume of sugar. I used two cups of berries and 1 cup sugar. Gently heat and stir until the sugar dissolves. Continue cooking until the sauce is a good consistency and the berries are well cooked. They take considerably longer than cranberries. You may add a little citrus zest or any spices you like, but no liquid, as this will only extend the cooking time and result in overcooking of the fruit.