Has anyone tried cooking with these? I just attempted to use 1 1/2 kg to make some cranberry jelly, but only yielded one jar, which seemed like a lot of effort for small return. If you have cooked/preserved with these successfully I'd love to know.
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I've found the fruit to be good if cooked lightly with a bit of sugar and cinnamon. I added some to some raspberry jam last year but they weren't so good. Still trying to figure out what to do with this year's lot - I think I'll pulp them and mix them with other berries for jam.
Myrtus ugni is best eaten fresh. I have made jam from it once, but the abundance of little seeds didn't make it worthwhile. I have also tried it in muffins and pancakes (like blueberries) but the taste is really best fresh.
As it is related to feijoas and guavas and has nothing to do with cranberries (which are a sprawling bog plant) it will not turn into cranberry jelly unfortunately.
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As it is related to feijoas and guavas and has nothing to do with cranberries (which are a sprawling bog plant) it will not turn into cranberry jelly unfortunately.