[Sca-cooks] [!! SPAM] Sca-cooks Digest, Vol 32, Issue 11

[Susanne Mayer]

Yes, there are no substitue for cranberries or lingonberries (not identical 
botanicaly seen, but still from the same family) and allthough blueberries 
are from the same family you would need a jam with only very little sugar to 
get the tartness of the blueberry (even here the big almost thumbnail sized 
garden variety ist almsot tasteless, just sweet and NOT what you want,  the 
ones growing wild here in europ are tart and a little bitter but not as much 
as  lingonberries.
  blueberry [Vaccinium myrtillus]
  bot. Blaubeere {f}
  bot. Heidelbeere {f}
  cranberry [Vaccinium macrocarpon]
  bot. Cranberry {f}
  cowberry [Vaccinium vitis-idaea]
  bot. Preiselbeere {f}
  lingonberry [Vaccinium vitis-idaea]
  bot. Preiselbeere {f}
  bot. Kränbeere {f} [landsch., veraltet]
  American cranberry [Vaccinium macrocarpon]
  bot. Großfrüchtige Moosbeere {f}
  mountain cranberry [Vaccinium vitis-idaea]
  bot. Preiselbeere {f}
http://www.dict.cc/englisch-deutsch/%5BVaccinium%5D.html



so no substiutes but alternatives:

take one of your excellent red chilean wines, rosemary, and jam jelling 
help, which is pure pektin, if you can get it, for one part sugar and 3 
parts fruit.

pommegranate sauce (there is a thread in the florilegium about pommefranate 
chicken) will also work.

Tart apple jelly with junks and mintleaves is also a good acompaniment to 
folw.

black or red currant jelly with orange peel in thin strips and a bit of the 
juice

I do remember a discussion in this list (years back)  about sauce carmeline, 
which is blueberry based as far as I can remember.

Regards

Katharina
Drachenwald
Ad Flumen Caerulum


> ------------------------------
>
> Message: 7
> Date: Mon, 8 Dec 2008 20:33:04 -0500
> From: Carol Smith <eskesmith at hotmail.com>
> Subject: Re: [Sca-cooks] Cranberry substitute
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <BAY123-W518B775D22B3D9F1DFFFF1BCFA0 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> You're after the astringent note of cranberries; look for something with 
> tannins in it.  Most berries won't qualify.  Grapes have it but are much 
> too sweet for this purpose.  Perhaps a homemade red wine jelly, though, 
> might work, especially if you can do it with very little sugar.  I've 
> never tried, so I don't know if it's possible.  Gunther, any opinions?
>
> Regards,
> Brekke> Date: Mon, 8 Dec 2008 13:43:37 -0800> From: selene at earthlink.net> 
> To: sca-cooks at lists.ansteorra.org> Subject: Re: [Sca-cooks] Cranberry 
> substitute> > The problem is, the usual substitute is Swedish style 
> Lingonberries but > I don't suppose you have those there either. Failing 
> that, any red > berry jam would probably fill in adequately. Chunky apple 
> sauce would > be nice with roast turkey as well.> > Bon appetit,> Selene> 
>  > > > Suey wrote:> > Husband Peter decided to promote a relative and 
> organized a dinner > > party having her prepare the food.> > She fell 
> threw so now I am the cook of a Thanksgiving turkey cause I > > know how 
> to do it but the hitch is cranberry sauce or jelly/jam. It > > seems like 
> Chile is a leading producer but no on sale here. The > > nearest is 
> blueberry jam. Peter says I should puree apples.> > What do you think?> > 
> Suey> > _______________________________________________> Sca-cooks mailing 
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