Text 591, 100 rader
Skriven 2006-04-20 19:11:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Echo Picnic 436
=======================
 Hi, Dave,

 JM> Wow! That's quite a bush, then. I still don't get what
 JM> they are similar to. Are they sort of like cranberries?
 JM> Blueberries? Raspberries? Grapes? I wonder why these are
 JM> not farmed commercially if they yield so well.

 DS> They're small, half-inch round berries, with largish seeds
 DS> and a tough skin.  The blossom end of the berry often retains
 DS> the shriveled blossom, and the stems are tenacious.

 DS> Picked on the green side, they are tart, but sweeten quite
 DS> a bit if allowed to ripen fully to a deep magenta color.
 DS> They are not at all like raspberries or grapes; I guess you
 DS> could call them similar to blueberries in the way they grow
 DS> on bushes, but they have a flavor of their own.

 OK, a fleshy berry with internal edible seeds, probably also
 comparable to cranberries in physical form, though probably
 less firm and tart. That's the kind of thing I was curious
 about, thank you.

 DS> They make an excellent "berry jam" ingredient because they
 DS> are natually very high in pectin and the jams set well.
 DS> We usually make at least one batch of straight gooseberry
 DS> jam, and then use gooseberries in other jams as well.

 DS> Gooseberries freeze well.

 DS> My bush is very prolific and I have no reason to think
 DS> that's unusual.

 DS> They are raised commercially in Europe.  Gooseberries
 DS> are very popular in England and northern- and eastern
 DS> Europe, but aren't so well-known or widespread here
 DS> in the states.  Also the bushes are covered with long
 DS> wicked thorns - That might have something to do with it,
 DS> too. [g]

 Stickers don't keep us out of the raspberries and blackberries,
 though. I guess it's just somethink that wasn't so widespread
 here, so didn't develop much of a following. Immigrants who
 missed them probably had to do without and their kids wouldn't
 have developed a taste for them, either. Kind of a chicken and
 egg problem; the suppliers don't grow them because there isn't
 an established large market, and the market cannot grow if the
 supply is so limited.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cranberry Crunch Dessert
 Categories: Fruits, Desserts
      Yield: 8 Servings

      1 c  Quick oats
      1 c  Firmly packed light brown
           -sugar
    1/2 c  Unsifted flour
    1/3 c  Corn oil margarine
  1 1/2 c  Cranberry-Pear Sauce

MMMMM--------------------CRANBERRY-PEAR SAUCE-------------------------
      2 c  Cranberries
      2 c  Diced peeled pears
      1 c  Sugar
      1 c  Orange juice
    1/4 t  Ground cinnamon
    1/4 t  Ground ginger
      2 T  Corn starch
    1/4 c  Water
      1 c  Coarsely chopped walnuts
           -(optional)

  Cranberry-Pear Sauce: In a 3-quart saucepan stir together cranberries,
  pears, sugar, orange juice, cinnamon and ginger. Bring to boil over
  medium heat; reduce heat and simmer 5 minutes or until cranberry
  skins pop. Stir together corn starch and water until smooth. Stir
  into cranberry mixture. Stirring constantly, bring to boil 1 minute.
  Cover; refrigerate, If desired. If desired, just before serving, stir
  in walnuts. Makes 3 to 4 cups.

  Cranberry Crunch Dessert: Grease 8x8x2-inch baking pan. In medium bowl
  stir together oats, sugar and flour. With pastry blender or two
  knives cut in margarine until coarse crumbs form. Place 1 1/2 c cups
  of the oat mixture evenly in bottom of prepared pan. Spread with
  Cranberry-Pear Sauce. Top with remaining oat mixture. Bake in 250F
  oven 45 minutes or until lightly browned and bubbly. If desired,
  serve warm with vanilla ice cream. Makes 6-9 servings.

  Old newspaper clipping. Tried and recommended by Joan MacDiarmid.

MMMMM

 Joan MacDiarmid



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