The Alaska Wild Berry Cookbook. Alaska Northwest Books

      44

      In a bowl, mix together the cranberry, orange, and berry juices; maple syrup; brandy; lemon zest and juice; and vanilla or anise seeds. Pour the mixture over fresh fruits that have been peeled and then sliced, diced, or quartered as needed. Carefully mix the fruit and marinade. Cover and refrigerate for several hours.

      MAKES ENOUGH FOR 6 CUPS DICED FRUITS

      1⁄2 cup Lowbush Cranberry Juice (page 160)

      1⁄4 cup orange juice

      1⁄4 cup blueberry or raspberry juice

      1⁄4cup maple or corn syrup

      1⁄4 cup brandy or fruit liqueur, optionalFinely grated zest and juice of 1 lemonSeeds scraped from

      1 vanilla bean, or

      1⁄4teaspoon anise seed

      Marinade for Fruits

      In a large flat dish, mix together the cranberry juice, chives, water, mustard, honey, soy, salt, pepper, garlic powder, and dill seed. Marinate the flank steak in the mixture for 3 hours in the refrigerator, turning several times during the process.

      MAKES ENOUGH FOR 1 TO 2 POUNDS OF MEAT

      1⁄2 cup Lowbush Cranberry Juice (page 160)

      1⁄2 cup minced fresh chives1⁄4cup water3 tablespoons preparedmustard2 tablespoons honey1 tablespoon soy sauce

      1 teaspoon salt

      1⁄2teaspoon freshly groundblack pepper

      1⁄2teaspoon garlicpowder1⁄2teaspoon dill seed

      Marinade for Flank Steak

      45

      In a bowl large enough to hold the marinade and game, mix together the cranberry juice, vinegar, garlic, salt,and water. Soak the game overnight in the refrigerator. Use for any game, including game birds.

      MAKES ENOUGH FOR 1 TO 2 POUNDS GAME

      In a bowl large enough to hold the marinade and meat, mix together the cranberry juice, oil, onions, carrots, garlic, parsley, salt, thyme, peppercorns,juniperberries, clove, and bay leaf. Marinate the moose in the refrigerator overnight, the longer the better, turning the meat occasionally.

      MAKES ENOUGH FOR 2 TO 4 POUNDS MOOSE

      1⁄2 cup Lowbush Cranberry Juice (page 160)

      1⁄2cup vinegar2 garlic cloves, finely minced

      2 tablespoons saltCold water enough to cover meat

      2 cups Lowbush Cranberry Juice (page 160)

      1 cup olive oil

      2 large onions, sliced

      2 carrots, sliced2 garlic cloves, smashed2 tablespoons dried parsley

      1 teaspoon salt

      1⁄4teaspoon dried thyme

      8 peppercorns8 crushed juniper berries

      1 whole clove

      1 bay leaf

      Marinade for Game

      Marinade for Moose

      46

      In a large, flat dish, mix together the cranberry juice, tomato puree, honey, vinegar,onion, garlic,Worcestershire, mustard, chili powder,oregano,salt, and Tabasco. Marinate the spareribs in the mixture for 24 hours in the refrigerator, turning frequently. You can also use the marinade for basting the ribs as they cook up to 5 minutes before the ribs are done.

      MAKES ENOUGH FOR 5 TO 6 POUNDS RIBS

      11⁄2 cups Lowbush Cranberry Juice (page 160)

      1⁄2 cup tomato puree

      1⁄2cup honey

      1⁄4cup tarragon vinegar1 large onion,chopped

      2 cloves garlic, peeled and smashed2 tablespoonsWorcestershire sauce1 tablespoon preparedmustard2 teaspoons chili powder2 teaspoons dried oregano

      2 teaspoons saltDash of Tabasco sauce

      Marinade for Spareribs

      47

      In a saucepan, combine the Lowbush Cranberry Juice, ketchup, water, Worcestershire sauce, tomato, green bell pepper, onion, horseradish, and dry mustard. Simmer over low heat, stirring occasionally, until smooth and hot, about 10 minutes or so. This makes a good barbecue basting sauce for wild game, beef, lamb, or pork.

      MAKES

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