Native to the Northwest, I was first introduced to these berries on my seaweed harvesting excursion on Lopez Island last summer. Salal berries are similar to blueberries but the fruit is seedier and more acidic. They are bluish black in color and oblong. They are most ripe in the months of August through September. This recipe was written by seaweed enthusiast Jennifer Hahn author of Spirited Waters: Soloing South Through the Inside Passage.
Wild Salal-Cranberry Relish
3 cups wild salal berries (tiny berry stems needn't be removed)
3 cups cranberries (raw, whole)
3/4 cup sugar
Rind of 1 organic orange (coarsely grated)
Toss all ingredients in cook pot. Cook on low heat until the berries are tender.
Pinch of cinnamon or teaspoon of ginger is a nice complement. Serve with grilled salmon or chicken.