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    If you are like me, picking berries is one of the events you wait all year for. Being out in the wilds, picking your own wild fresh food, and prepping for the future. Low bush Cranberries, aka lingonberries, are an excellent source of vitamin C and taste wonderful. One of our favorite ways to eat them is in a cranberry sauce. Here is what I do.

    1 cup of sugar for every two cups of berries
    1 tsp of water per cup of sugar
    Take the zest and juice from one orange and add it to the pot

    Heat on medium until the majority of the berries have burst, about 10 to 15 minutes. Remove from heat and allow to cool, then place in the fridge or another cool place to set. When cool add one shot of Grand Marnier and serve. (The shot is optional, but really adds a great taste to the end product.)

    We have canned this recipe and enjoy it with chicken, turkey, bear, moose, and caribou, but my favorite is with ruffed grouse. It really brings out the flavor of the grouse. (Probably because they eat the berries also.)


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