Fall in the Yukon is just one of the million reasons I love living here. The spectacular undulating carpet of yellows and reds and greens takes my breath away every year.
And it’s cranberry season!
High bush cranberries for juicing and low bush cranberries, also known as lingonberries, for almost anything else – pies, muffins, scones, pancakes, jam, jelly, chutney, and delicious cranberry sauce. I became addicted to the low bush cranberry when I lived in Newfoundland where they are known as partridge berries. They are excellent keepers for the winter as they sweeten, not soften, with freezing.
Last year was a very poor wild berry season. Thanks to the generosity of many Dawson berry pickers and some careful rationing I had just enough cranberries to get us through. This year is better and I am rejoicing in the ability to pick buckets full of cranberries once again.
Check out the Boreal Gourmet, Miche Genest’s, recipe for Low Bush Cranberry Toffee touted as “The Best Toffee in the History of the World!” Or Cranberry Birch Syrup Sauce to serve on Token Gesture Custard or ice cream.