Growing up, high bush cranberry syrup was a staple in our household. Every late summer, my mom and I, along with my sisters, would venture to a neighbor's woodlot, where the berries flourished. Known as kalyna to Ukrainians, the scarlet fruit was easy to collect, as it grew in convenient clusters on flexible branches. Rich in vitamin C, we enjoyed the syrup during the winter months, drizzling it over pancakes or adding it to tea for a unique flavor.
I discovered a patch of these berries in a woodlot within the city limits where we live. For several years now, we've been harvesting the berries and turning them into jelly. We prefer to gather the berries before they are fully ripened, as they contain a high amount of pectin. Consequently, I don't use any additional pectin when making the jelly.
Numerous recipes for highbush cranberry sauces and jellies can be found online for you to explore and experiment with. Click here for my Jelly recipe.
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