Manzanita berries are used for food by many animals (common nickname is "Bear Berries" -- wonder why?) The Miwok Indians made a cider from the berries as did the Spanish, who also made a jelly. The berries are best picked between January and April. Berries may also be ground into a flour, or the leaves may be steeped into an astringent tea to be used medicinally for kidney infections or skin irritations. When the bark curls off, it can be used as a tea for upset stomach. Younger leaves are sometimes plucked and chewed by hikers to deter thirst. Native Americans used Manzanita leaves as toothbrushes.
MANZANITA CIDERGREEN:
Cover berries with water (or honeywater) in a sauce pan; simmer 15 minutes until soft. Gently bruise berries (do not crush). Let stand overnight. Decant the liquid, let sediment settle, and decant again. Sweeten as desired.
MANZANITA JELLY:
1/2 gallon Manzanita berries, washed and cleaned.
1/2 of a lemon rind, peeled and sliced
1 cinnamon stick
4 Cups sugar.
Cover berries with water and crush, add lemon peel and cinnamon stick, and simmer 15 minutes.Place in cheesecloth and strain. Bring juice back to boil, and for each 5 cups of liquid add 4 cups sugar. Boil rapidly until liquid sheets rather than drops off spool.Pour into sterilized jars and seal.
(You can add a drop of green food coloring to brighten up the jelly if desired.Makes about 5 half-pints.