TITLE CONFITURE AU PAINVINA / Highbush Cranberry Preserves
(pronounced: cohn-fee-tuur oh pehn-vee-na, the 'n' in cohn is almost silent.)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Pelletier Family Reunion recipe which comes from Geraldine P. Chasse. 
  • 4 qt. ripened highbush cranberries
  • sugar, measured with fruit juice
  • water to cover fruit
PREPARATION Gather the highbush cranberries after the first frost; stem and wash. Place in a large kettle and cover with water. Cook until skins of fruit float to surface. Stir to mash the berries. Mash well. Place in a sieve and strain until only pits and pulp remain. Remove the juice that contains some roughage and measure into a cooking vessel. Measure the same amount of sugar. Cook and stir occasionally to prevent scorching, about 30 minutes or until the mixture thickens. Do not overcook. Once done, pour into clean jars and cover well. This does not need steaming.
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