Easy Strawberry Cranberry Jam or Strawberry Partridgeberry Jam

Partridgeberry Apple Jam or
Cranberry Apple Jam
Partridgeberry Apple Jam or Cranberry
ingredient recipe that takes advantage of
both partridgeberries or cranberries and
sets beautifully with very little effort at
Apple Jam – a simple, 3
the high pectin content in
apples to make a jam that
all.
Partridgeberry Apple Jam or Cranberry Apple Jam
This Partridgeberry Apple Jam is one I have been making all my
life really, but thought it was too simple to post as a recipe
until I was asked by a reader to do so. Partridgeberries, or
Lingonberries, are native to this area and a real favourite of
locals. Imagine a smaller, redder, much more tart version of a
cranberry. The tart flavour is so intense that it normally
requires a lot of sugar to counter it. I’ve always liked
mellowing the tart flavour with the addition of apples to the
jam because the flavours work so well together and the natural
flavour of the partridgeberries still shines through.
Both fruits are very high in natural pectin, so together they
make a naturally good jam. Local producers Purity Factories,
have used this combination for many many years and this recipe
really does remind me of their version.
Like this recipe?
Be sure to browse more locally inspired recipes in our
Newfoundland Category.
Partridgeberry Apple Jam or Cranberry Apple Jam
Partridgeberry Apple Jam or Cranberry Apple Jam
Partridgeberry Apple Jam or Cranberry Apple Jam
Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins
Partridgeberry Apple Jam or Cranberry Apple Jam – a simple, 3
ingredient recipe that takes advantage of the high pectin
content in both partridgeberries or cranberries and apples to
make a jam that sets beautifully with very little effort at
all.
Author: Barry C. Parsons
Recipe type: Jams and Compotes
Cuisine: Newfoundland
Serves: Makes about 3 cups
Ingredients
4 cups fresh or frozen partridgeberries (or chopped
cranberries)
3 cups chopped apple (suitable for applesauce, like
MacIntosh)
2 cups sugar
Instructions
1. Simmer all the ingredients together slowly over mediumlow heat.
2. Stir the jam occasionally, but as it begins to thicken,
stir more often. It will stick to the bottom and
possibly burn if unattended. At the end of the cooking
time it will require constant stirring.
3. Cook the jam until practically all of the liquid has
boiled off and the jam is quite thick, as shown in the
photo above. This will minimize liquid separating from
the jam as is quite common with this jam.
4. Pectin activates with sugar to set at just over 200
degrees F, so if you have a candy or meat thermometer,
this can give you a good indication of when it will set
very well.
5. Store in sealed mason jars that have been prepared and
processed according to the manufacturers directions to
keep your jam for up to a year or so.
Easy Strawberry Cranberry Jam
or Strawberry Partridgeberry
Jam
Easy Strawberry Cranberry Jam – a super simple and very easy recipe
for a delicious jam without pectin, using equal parts strawberries,
cranberries and sugar.
Easy
Strawberry
Cranberry
Jam
or
Strawberry
Partridgeberry Jam
We recently purchased a new fridge which is how this delicious
jam came to be made. In cleaning out the freezer, Spouse
discovered a small bag of partridgeberries that our friend
Ellen had given us a couple of months before that I had
honestly forgotten about. There was also part of a large bag
of frozen strawberries that were found at the back as well.
They had also been there for at least a couple of months
because I know we had purchased more, several times since. We
can’t keep them in the house because of the kids constantly
making fresh fruit smoothies for breakfast. Somehow the
remnants of this bag had escaped notice, so they needed to be
used as well.
Jam seemed like an obvious choice, and even though I had never
tried Strawberry Partridgeberry Jam before, I had sampled
Strawberry
Cranberry Jam, so knew it would work.
Partridgeberries, or lingonberries, are very popular here in
Newfoundland and are often made into jam. They are similar to
cranberries but they are much more tart and intensely
flavoured. Like cranberries, they are very high in natural
pectin which is a good thing for jam because it means you
don’t really have to add any or worry about getting the sugar
content high enough to activate added packets of pectin. The
natural pectin is enough to do the trick here, in my view.
Partridgeberries do take a lot of sugar to cut through their
tart, sour taste, so I took a guess and added equal parts of
sugar, strawberries and cranberries; I figured if it was too
tart, I would add more sugar, if it was too sweet I would ad
more fruit. Turns out the balance was perfect for my taste. If
you are using cranberries, you can try starting with 1 1/2
cups of sugar if you like, as cranberries are not as tart as
partridgeberries. Some people may prefer it on the tarter
side.
I really need to clean out the freezer more often to put the
remnants of things to good use. My Bumbleberry Crumble or my
Bumbleberry Port Jam are other good example of how you can
combine leftover frozen fruits to create a dessert or jam
while not wasting a single thing.
If you are planning on keeping this jam for longer than a
couple of weeks in the fridge, or if you are making a large
batch, please follow proper, food safe guidelines and method
for bottling jam.
Easy
Strawberry
Cranberry
Jam
or
Strawberry
Partridgeberry Jam
Easy Strawberry Cranberry Jam or Strawberry Partridgeberry Jam
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Easy Strawberry Cranberry Jam – a super simple and very easy
recipe for a delicious jam without pectin, using equal parts
strawberries, cranberries & sugar.
Author: Barry C. Parsons
Recipe type: Jams and Compotes
Serves: 2 cups
Ingredients
2 cups sugar
2 cups strawberries, sliced or cut into quarters
2 cups cranberries, halved
Instructions
1. Chop the strawberries and cranberries before measuring.
If the cranberries are particularly large you can cut
them in quarters instead of half.
2. Bring all of the ingredients together and simmer slowly
for about a half hour, until most of the liquid has
boiled off and the jam begins to take on a thickened
consistency. Skim off any white foam that comes to the
top.
3. Do not let the jam boil rapidly, a slow simmer is best
to maintain identifiable pieces of the fruit in the jam
and keep its clear appearance.
4. If you are planning on keeping this jam for longer than
a couple of weeks in the fridge, or if you are making a
large batch, please follow proper, food safe guidelines
and method for bottling jam.
Easy Partridgberry Pear and
Cream Cheese Strudel
This simple recipe idea was another fridge cleaner I came up
with using leftover stuff in my fridge as a last minute
dessert. I think a little creme anglaise might go well with
this one too…well, then again, what doesn’t?
Serves 4
1 sheet frozen puff pastry (about 12x 12 inches)
½ cup partridgeberry jam
2 ripe pears, peeled cored and cut in wedges
½ cup cream cheese
3 tbsp honey
½ tsp fresh ground nutmeg
Eggwash (1 egg whisked with 2 tbsp water)
2 tbsp sugar
Lay the puff pastry flat on a piece of parchment paper. Spread
the jam down the center in a 3 inch wide stripe, stopping 1
inch before the top and bottom edges. Lay the pear wedges
evenly over the top of the jam.
Mix together the cream cheese, honey and nutmeg until smooth.
Spread evenly over the pears.
Brush the eggwash around the outside edges of the pastry. Fold
one edge over the filling and brush that edge as well. Fold
the opposite edge over the first fold, Pinch together the top
and bottom edges and fold them toward the middle to seal.
Flip the entire pastry over and brush the entire surface with
eggwash. Place the strudel in the fridge for a half hour or so
to chill the pastry again, it is important that the pastry be
very cold in order to puff properly. Cut several slits in the
top of the pastry and sprinkle the sugar on top. Bake until
golden brown at 400 degrees F, about 35 minutes. Let stand for
at least 15 minutes before cutting and serving.
Partridgeberry,
Honey Panini
Brie
and
I’ve been playing with my new panini press that I got for
Christmas and this sandwhich was a quiet lunch at home alone
one afternoon last week. It was inspired by an hors d’ouevre
that I very often serve when we have friends over for the
evening and that has been previously featured on this blog. It
is basically the same ingredients wrapped in puff pastry and
baked. The puff pastry recipe adds some nuts but I don’t see
why you couldn’t add them here if you were so inclined. Find
that recipe here:
http://www.rockrecipes.blogspot.com/2008/10/brie-with-partridg
eberries-pistachios.html
The bread for this delicious sandwich is what I consider to be
the best made in St. John’s, which of course, has to be the
excellent Belgian Loaf at Georgetown Bakery. I enjoyed this
one so much that I actually made a few more that evening when
friends dropped by, cut them in quarters and served them up
with the other nibbles I had prepared for the evening. I
didn’t hear many complaints.
Butter
Belgian Loaf (or your favorite artisan bread)
Brie cheese
Partridgeberries
Honey
Heat your panini press to a medium high setting. Butter both
slices of bread, making sure that when you put the sandwich
together the buttered sides are on the outside.
Lay the first slice of bread on the heated panini press and
cover with about 3 ounces Brie cut in slices. Sprinkle some
partridgeberries (or cranberries) over the cheese. Spread
about a tablespoon of honey on the inside of the second slice
of bread and place on top with the butter side up. Close the
panini press and cook until the bread is golden brown and the
cheese has melted .
NOTE: If you don’t have a panini press, two cast iron skillets
do a good job too. Use one to heat on the burner and one as a
weight on top of the sandwhich as it cooks. You will, of
course, need to flip the sandwhich to brown the other side
using this method.
Baked Brie in Puff Pastry
with Cranberries Pistachios
and Honey
Baked Brie in Puff Pastry with Cranberries Pistachios
and Honey
Today’s baked brie recipe is one of my very favorite things to serve
to guests as an hors d’oeuvre. Of all the times I have served it, I
have never, ever had leftovers of this one. I do several variations on
this recipe as well, using hazelnuts or almonds. I sometimes do it
with
blueberries,
bakeapples,
raspberries,
blackberries
or
partridgeberries and sometimes use maple syrup instead of the honey.
I’ve also found that this recipe can be warmed again in a moderate
oven after it has been previously baked, which makes it a great dish
to bring along to a party or as a pot luck appetizer . Do not pre-bake
it and try to reheat it in the microwave; you will get a soggy crust
instead of a crispy one. I generally serve it on water crackers or
small slices of French baguette.
Brie with Partridgeberries, Pistachios, and Honey in Puff
Pastry
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
An indulgent , impressive party food idea that uses frozen
puff pastry to make it super simple to prepare.
Serves: Serves 10-12
Ingredients
1
1
¼
⅓
3
1
sheet frozen puff pastry, thawed
small wheel brie cheese
cup roasted pistachio nuts
cup partridgeberries
tbsp honey
egg + 2 tbsp water, whisked together to make an egg wa
Instructions
1. Roll out the pastry sheet and cut it into a circle about
twice as wide as the wheel of brie. The pastry must be
very cold in order to work with it so, if necessary,
return it to the fridge or freezer for a few minutes if
it gets too warm.
2. Place the brie in the center of the pastry circle and
cut eight evenly spaced, 1 inch slits in the crust all
around the outside edge of the pastry pointing toward
the center of the circle.
3. Top the brie with the pistachios, partridgeberries and
honey. Brush the edges of the pastry with the egg wash
and begin bringing the flaps of pastry over the top of
the brie, to the center of the cheese. These flaps will
start to overlap so that the brie becomes completely
enveloped in the pastry.
4. At this point, you can decorate the top of the pastry
with leaf shaped cut-outs of puff pastry if you desire.
Brush the entire pastry with the egg wash and chill for
at least an hour before baking on a parchment lined
baking sheet in a preheated 375 degree F oven for about
half an hour or until the pastry is evenly golden brown.
5. Serve with crackers or small slices of French baguette.
Caribou
Rosemary
Partridgeberry Stew
and
A very interesting combination of flavours here. The sharpness
of the partridgeberries balances out the sweetness of the
vegetables and the earthy flavour of the rosemary goes well
with the caribou. The recipe calls for the potatoes to be in
the stew but I always like mine roasted on the side along with
some roasted garlic.
Serves 6
2 lbs caribou meat cut in 1 inch cubes (or moose or venison)
1 large onion
4 cloves garlic
2 litres caribou stock (or substitute beef broth)
1 bay leaf
2 tsp finely chopped fresh rosemary
3 large parsnip & 3 large carrots, peeled and chopped in coins
or sticks
1 ½ lbs small red potatoes in 2 inch cubes or use fingerling
potatoes
1 cup fresh or frozen green peas
1 cup fresh or frozen partridgeberries (lingonberries) (or sub
with cranberries)
1 cup chopped shitake mushrooms
Salt and pepper to season. (This recipe can take plenty of
pepper.)
Begin by lightly browning the carrots and parsnip in a large
skillet in 3 tbsp olive oil. Add the onions and garlic and
continue to cook until the onions are softened.
Remove the vegetables to a small covered roasting pan and
brown the caribou meat in the same skillet. Add a little
olive oil if necessary. Add the browned caribou to
roasting pan. Add the bay leaf and rosemary and season
salt and pepper.
then
more
the
with
Cook in a 350 degree F oven for about 45 minutes to an hour or
until the caribou pieces are very tender. Add the potatoes and
return to the oven for 10-15 minutes until the potatoes are
almost fully cooked.
Thicken the stew with a slurry of about 3 tbsp flour mixed
with enough water to make a pourable consistency. Stir into
the stew using only enough to thicken the gravy to a
relatively thin consistency.
Stir in the mushrooms, peas and partridgeberries. Top with a
biscuit crust if desired and return to the oven for about
15-20 minutes, or if you have a biscuit crust until it is
evenly golden brown. Serve.
Biscuit Crust
1 ½ cups flour
1 ½ tsp baking powder
1/3 cup butter
Pinch salt
½ cup milk
Mix together the flour, salt and baking powder. Rub the butter
through the flour mixture then add the milk and mix until a
soft dough forms. Roll out to the size of the roasting pan and
lay over the top of the stew. Bake to a light golden brown.
Partridgeberry
Cheesecake
Apple
Partridgeberry Apple Cheesecake – cranberries can easily be
substituted for Newfoundland favourite partridgeberries
(lingonberries) in this easy cheesecake.
Partridgeberry Apple Cheesecake
Credit for this Partridgeberry Apple Cheesecake goes to
Spouse, who has been in the kitchen for the past day or so
making desserts for a school function this evening. Actually,
I have been quite remiss in giving her credit for her
contributions to this blog. Besides being chief bottle washer,
cleaning up the significant swath of destruction I can wreak
on a kitchen, she is also a talented cook and baker in her own
right and we actually do cook and bake together very often.
Part of my reason for starting this blog was to force myself
to actually get recipes I have never written down out of my
head and onto the page. Spouse is as happy about that as
anyone and actually uses the recipes quite often herself with
great success. I expect we may see more of her offerings
featured here in days to come.
If you love another Newfoundland favourite, Bakeapples
(Cloudberries), be sure to check out our Bakeapple Cheesecake
recipe.
Like this Partridgeberry Apple Cheesecake
recipe?
You’ll find hundreds of other great ideas like this in our
Desserts Category and in our Cakes and Pies Category.
Partridgeberry Apple Cheesecake
Print
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
Author: Barry C. Parsons
Recipe type: Dessert
Serves: 16 servings
Ingredients
1⅓ cups graham wafer crumbs
3 tbsp sugar
⅓ cup melted butter
3
1
3
2
1
eight ounce packages cream cheese
cup sugar
eggs
tsp vanilla extract
cup whipping cream
For the Partridgeberry Apple Compote
1 cup partridgeberries
1 large chopped apple, peeled and cored
½ cup sugar
Instructions
1. Grease the bottom of a 9 or 10 inch spring form pan but
not the sides. I like to line the bootom of the pan with
parchment paper for easy release later.
2. In a small bowl, combine the graham crumbs, sugar and
melted butter. Press into the bottom of the prepared
spring form pan.
3. Cream together the cream cheese and sugar well.
4. Add the eggs, one at a time, beating well after each
addition.
5. Blend in the vanilla extract and whipping cream.
6. Pour over the prepared base and bake at 325 degrees F
for 50 minutes to an hour. The cheesecake should just be
beginning to brown at the edges and the surface of the
cheesecake should lose any shine when the cake is
properly baked. It can still be slightly wobbly just at
the center at this point. Remove the cake from the oven
and run a sharp knife completely around the edge of the
pan. This will allow for the cheesecake to shrink as it
cools and hopefully not crack (but who cares if it does?
I am never bothered by a crack or two in the surface)
7. Allow the cheesecake to cool thoroughly on a wire rack
at room temperature before chilling it completely in the
fridge. Top with Partridgeberry Apple Compote
To prepare the Partridgeberry Apple Compote
1. Simmer the partridgeberries, apple and sugar together
gently for about 15 minutes or until the apples are
fully cooked.
2. Cool thoroughly before spreading on top of the
cheesecake.
Prime
Rib
Steak
with
Partridgeberry Pepper Red
Wine Sauce
Prime Rib Steak with Partridgeberry Pepper Red Wine
Sauce
Serves 2
2 twelve ounce strip loin or prime rib steaks
1 clove minced garlic
2 tbsp olive oil
½ cup red wine
½ tsp freshly ground black pepper
Salt to season
½ cup fresh or frozen partridgeberries (small cranberries can
be substituted)
1 tbsp lemon zest
Juice of 1 lemon
2 tbsp brown sugar
2 tbsp butter
Pinch cake flour
Heat the oil over medium heat in a large skillet. Season the
steaks with salt and pepper. Pan fry over medium high heat for
about 3 minutes per side for medium rare steaks. Remove the
steaks from the pan and allow them to sit in a 150 degree oven
while you prepare the sauce.
Add the garlic to the skillet and sauté for a minute before
adding the red wine to deglaze your pan. Add the
partridgeberries, lemon zest, juice, brown sugar and pepper.
Simmer for a minute or two over medium heat to reduce the
sauce. Finish the sauce by stirring in the butter. If the
sauce is too thin you can sprinkle a pinch or two of cake
flour into the sauce while constantly whisking. Pour sauce
over the cooked steaks and serve with a garnish of tempura red
onions if desired.
Tempura Red Onions
First prepare Tempura batter. Whisk together thoroughly and
let stand for 15 minutes before using. This can be made the
night before and held in a covered bowl overnight:
1 egg
1cup ice cold water
1 cup flour
Pour an inch of canola oil into a frying pan and heat to 325
degrees F. Dip onion strips into batter and drop into hot oil
for 1 to 2 minutes until golden brown. Drain on a wire rack
and hold in a warm oven while the rest of the dish is being
prepared.
Partridgeberry or Cranberry
Orange Muffins
Cranberry Orange Muffins – Small cranberries or partridgeberries will
give a tart pop to these fragrant orange citrus muffins with an
optional drizzle of cinnamon glaze.
Cranberry Orange Muffins
Partridgeberry or Cranberry Orange Muffins – Partridgeberries
are what we call them here in Newfoundland but they also known
as lingonberries in other northern climes. They are very low
growing berries that have the same sharp, tart flavor as
cranberries , just more intensely so. Like cranberries, they
pair very well with orange and I’ve added a sweet cinnamon
glaze to make them just a little extra special. They are sure
to be appreciated by your coworkers during your coffee break
or as a tasty addition to your weekend brunch.
Cranberry Orange Muffins
Partridgeberry Orange Muffins
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Small cranberries or partridgeberries will give a tart pop to
these fragrant orange citrus muffins with an optional drizzle
of cinnamon glaze
Author: Barry C. Parsons
Recipe type: Breakfast/Brunch
Serves: 12-15 muffins
Ingredients
For the Muffins
2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt1/3 cup vegetable oil
Zest of one large orange ( or 2 small)
⅓ cup sour cream
1 cup milk
2 eggs
1 tsp vanilla extract
2 cups fresh or frozen partridgeberries or small
cranberries
For the Cinnamon Glaze
1 cup icing sugar
1 tsp ground cinnamon
1-2 tbsp milk
Instructions
To make the muffins
1. In a large bowl sift together the flour, sugar baking
powder and salt.
2. In a separate bowl whisk together the oil, orange zest,
sour cream,milk, eggs and vanilla until well combined.
3. Add the mixture to the dry ingredients and fold in well.
4. During the last few turns of folding add the berries.
5. Do not over mix your batter or your finished muffin
texture will be too heavy and dense. Mix only enough to
incorporate the dry ingredients.
6. Spoon batter into greased or paper lined muffin tins
7. Bake at 350 degrees F for 25-35 minutes until a wooden
toothpick inserted in the center comes out clean. Baking
times will vary widely depending upon the size of your
muffin tins and if you are using frozen berries or not.
The toothpick test is the best way to determine if they
are fully baked.
8. Cool on a wire rack.
For the Cinnamon Glaze
1. Sift together the icing sugar and cinnamon.
2. Add enough milk to bring the glaze to a thick but
pourable consistency.
3. Drizzle over baked cooled muffins. They can still be a
little warm if you prefer.
Partridgeberry Apple Sauce
2 cups partridgeberries
¾ cup sugar
2 large apples peeled, cored and chopped
Pinch cinnamon (optional)
Simmer all the ingredients together for about 20 minutes.
Allow to cool for about 30 minutes before pureeing the sauce
in a blender or food processor. Store in mason jars.