High bush cranberry makes delicious jelly.  Follow  any favorite recipe
you might use for crab apples.  There is plenty of pectin in the fruit.  Be
warned that the smell of the boiling fruit is not pleasant.  This is NOT a
measure of the quality of the end product.  Great with meat, wherever you
would use a jelly.

  Re Rhubarb  (again)  There are actually quite a few named varieties of
this plant.  The color varies from a deep green , through all shades of
pink, to almost beet red.  The deeper the red color, the better flavor and
the   less sugar needed.  Only the very green varieties need be peeled.  It
becomes quite tough late in the season, so the first week or two in early
spring produces the best quality.  It can be cleaned, chopped and frozen,
(do not add sugar until you are ready to use it) and keeps very well.
Nothing like a bit of fresh rhubarb sauce, sharp cheese and fresh bread, in
mid winter!!

  EDW
  >

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