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Wisconsin Natural Resources Magazine -Cooking with Wild Berries & Fruits.
This delightful cookbook contains over 150 recipes featuring more than 40 edible fruits and berries found in the three-state region. You'll enjoy the more conventional jams, jellies, pies and muffins, or take some culinary risks with more exotic dishes and condiments. "Cherry Barbecue Sauce" is a sweet and savory sauce using wild cherries that works particularly well with duck and goose.
The cookbook includes several recipes for after-dinner liqueurs - like Crabapplejack, Currant Cordial and Elderberry Liqueur - as well as other treats like Sweet and Snappy Ground Cherry Salsa and Highbush Cranberry Sorbet. Several pages at the back of the book will help you sort out the mysteries of pectin and how to make adjustments for wild fruit or small batches. There are also tips for dehydrating wild fruit and making wild berry or fruit leather.