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Buffalo Berry
(Shepherdia argentea)

Conserve Jelly Spicy Sauce

Buffalo Berry Conserve

4 cups ripe buffalo berries
1½ cups water
¼ lb chopped seedless raisins
½ cup chopped nut meats
1 chopped orange
8 cups sugar

Wash and clean berries. Place in a deep saucepan with water and cook till berries have softened while stirring occasionally. Add raisins, nut meats, orange and sugar. Mix well and stir constatnly while cooking for 20 to 30 minutes. Skim off foam and spoon into hot, sterile jelly jars and seal.

Buffalo Berry Jelly

1 quart ripe buffalo berries
½ cup cold water
1½ cups of sugar per cup of juice
3 oz liquid pectin

Wash and stem berries. Place into a deep saucepan with water and bring to a boil. Simmer for 10 minutes. Crush with a masher and simmer again for 5 minutes. Run through a food mill, then through a jelly bag. Measure the fruit juice and add sugar as directed. Mix well and bring to a boil. Add pectin and bring to a boil for 1 full minute while stirring constantly. Skim off foam and pour into hot, sterile jelly jars and seal.

Buffalo Berry Spicy Sauce

4 cups buffalo berries
Grated rind of 1 orange
2 cups water
2 cups sugar
¼ tsp ground cinnamon
Pinch of ground cloves

Combine orange rind, water and sugar in a saucepan. Cook over moderate heat for 10 minutes, then add berries. Cook till berries pop. Add cinnamon and cloves and cook for 5 minutes while stirring frequently. Spoon mixture into a bowl and place into refrigerator to chill. Serve chilled. Makes a red colored, spicy sauce best served with meat.

©1999 by Ernestina Parziale, CH