Berries, Berries, Berries!!!
Oh, berries. What more do I have to say? I just adore berries. I can’t get enough of them! Blueberries are my favorite but just about any other will do in a pinch! 🙂 Due to the plethora of cranberry recipes, they will have their own page.
- 4 cups berries
- 4 cups sugar
- 2 cups vodka or gin
In a gallon jar with lid, combine ingredients and stir well. Secure the lid and let mix stand for 4 months. Stir once a week (or whenever you might think of it) Strain through
cheesecloth, crushing berries so the juices flow.
I always use more than 2 cups of vodka, I fill the jar up……I use 4-5 cups of sugar, fill the jar with berries, fill it to the top with vodka. You choose how you want to do
This recipe was an experiment of mine based on a rhubarb recipe in the current (May 2001) issue of Food & Wine. I’ve just started harvesting Japanese Knotweed and still had
a few cups of raspberries in the freezer from last year. You could also freeze the Japanese Knotweed and wait for a fresh strawberry harvest.
- 1 cup berries
- 8 ounces japanese knotweed, peeled and sliced crosswise into 1/4 inch thick rounds
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1 teaspoon lemon juice
Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer for 10 minutes. Serve warm spooned over fritters, ice cream, or fresh fruit.
Berry Rhubarb Crisp
- 3 c. Rhubarb, cut in 1″ pieces (l lb.)
- 1 pint fresh berries
- 1/4 c. sugar
- 1/2 c. flour
- 1 1/2 c. quick oatmeal
- 1 1/2 c. brown sugar
- 2/3 c. margarine
Combine rhubarb, raspberries and sugar. Place in 13×9 pan. Combine flour oatmeal brown sugar and margarine until crumbly. Sprinkle over rhubarb and berry mixture. Bake at 350 degrees for 40 min. A good idea to place a sheet of aluminum foil under your pan to help catch the drips!!! Wonderful freshly out of the oven with a scoop of ice-cream on top.
This is by far the Best blueberry pie I have ever had…(imho).
- 1 cup flour (250 ml)
- 2 Tbsp. icing sugar (30ml)
- 1/2 cup butter (125ml)
Preheat oven to 425 F (220 C). Sift flour and icing sugar together and cut in butter.
Chill dough for 30 minutes and press firmly into pie plate. Bake for 10 to 12 minutes.
- 5 Tbsp. flour (75ml)
- pinch salt (pinch)
- 1/4 cup water (50ml)
- 1 cup blueberries (250ml)
- 3/4 cup white sugar (175ml)
- 1/2 cup water (125ml)
- 3 cups blueberries (750ml)
- whipped cream, “fresh” (optional, but is REALLY good with) grated lemon rind (optional)
Make paste of flour, salt and 1/4 cup (50ml) water. Stir paste into 1 cup (250ml) berries, add sugar and 1/2 cup (125ml) water, bring to a boil; lower heat to medium and
cook until it thickens, stirring constantly.
Remove from heat and stir in 3 cups (750ml) blueberries. Pour mixture into pie shell. Cool. If desired, and you really should, top with whipped cream mixed with a little
grated lemon rind (lemon rind is optional).
From: Basically Blue: a collection of blueberry recipes; by Fern Walker
Blueberry, Strawberry and Cucumber Compote
- 1/3 cup brown sugar
- 1 cup sour cream
- 1 pint blueberries, washed and stemmed
- 1 pint strawberries, washed, stemmed and cut in half
- 2 medium cucumbers, peeled, seeded and cut into 1/2-inch pieces borage flowers
Combine brown sugar and sour cream. Add berries and cucumber. Refrigerate until time to serve. Garnish generously with borage flowers.
Serves 6 to 8.
Source: Edible flowers Desserts and Drinks by Cathy Wilkinson Barash
Can be made with blackberries, raspberries, etc. Based on one of Billy Joe Tatum’s recipes, but with several adaptations of my own.
- 2 quarts fresh or frozen brambleberries
- 2 cups boiling water
- 2 cups sugar
If using frozen berries, let thaw before proceeding. Crush the berries with a potato masher or the bottom of a wine bottle. Add boiling water. Stir. Cover with clean cloth
(I use a dish towel) and let sit in a warm place for 24 hours.
Push through a sieve or through the small-holed blade of a food mill to remove most of the seeds. Stir in the sugar. Cover with cloth. Stir again every 15 minutes for one hour
(five times total). Strain through a damp jelly bag or several layers of damp cheesecloth. Pour into clean glass bottles. Cover with coffee paper filters or cloth
secured with rubber bands. Leave in a cool dark place.
Check in after a month and see if there is still a foam on top (a sign that fermentation is still in process). When fermentation ceases (may take up to two months with this
recipe – and yes, I blew up a few bottles before I figured this out!), remove rubber band and paper or cloth and cap with cork or better yet a screw on top. Wait a total of
four months from the date you first strained and bottled the cordial. Decant before serving (I pour it into glass pyrex measuring cups and wait until the bubbles stop
rising, then repour it back into the bottles and cap). Deep red or purple in color and indescribably delicious, this cordial makes a wonderful gift (if you can bear to part
Gooseberry and Elderflower Jam
To make 3.25kg/7lb
- 1.8kg/4lb gooseberries
- 600ml/1pt water
- 5 large elderflowers
- 2.25kg/5lb warmed sugar
Top and tail the gooseberries. Put them with the water into a copper or brass preserving pan.
Cut off and discard the stems from the elderflowers, pick through them to remove any insects or dirt but do not wash as this will negate both flavour and scent. Put them on
a large square of muslin and tie up tightly into a bag with a long piece of string. Tie this bag to the handle of the pan, so it rests in the fruit. Bring the mixture to the
boil, lower the heat and simmer stirring occasionally for 30-40 minutes, or until the fruit is soft. The mixture in the pan should have reduced by about one-third. Discard
the bag by squeezing it first to extract all of the juice.
Add the warmed sugar to the gooseberry mixture, and stir over a low heat, until the sugar has completely dissolved. Increase the heat and boil the mixture rapidly, without
stirring, for 6-8 minutes, or until it reaches setting point. This point will be reached quite quickly so test early. Remove the pan from the heat and skim the scum off the
surface of the jam.
Pour the jam into warmed sterilized jars, seal and label.
Hawthorn Berry Syrup
A wonderful syrup for pancakes can be made by simmering hawthorn fruit and hackberries (1 part fruit to 3 parts water). When the liquid is dark, strain and simmer down to half
its original volume. Add sugar or honey to taste, and either store in the fridge or process in a canner at 10 pounds pressure for 15 minutes.
Lychee Sorbet with Raspberry Sauce
- 2 lb Fresh lychee fruit – peeled and pitted
- 3/4 c Sugar
- 1/4 c Fresh orange juice
- 2 c Fresh raspberries
- 1/4 c Sugar
IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and freeze according to the ice-cream maker’s instructions. Puree the raspberries in a blender.
Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add
the sorbet in the center.
Raspberry Poppy Seed Muffins
Originally from: a website no longer in existence
- 1 cup sugar
- 1/2 cup butter
- 4 egg yolks
- 1 tsp. vanilla extract
- 1 cup sour cream
- 1/4 cup poppy seeds
- 8 1/2 ounces cake flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 6 egg whites
- 1/4 tsp. cream of tartar
- 1 – 2 pint raspberries
Preheat oven to 315 degrees. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. vanilla extract) into egg
yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds. Sift the dry ingredients together
and add into egg yolk mixture. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh
raspberries. Bake in greased muffin tins for 20-25 minutes.
Yield: Makes 12-18 muffins
Sweet Potato and Blackberry Muffins
- 3/4 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- Dash nutmeg
- 1/2 cup Blackberries
- 6 oz. cooked and peeled sweet potato, mashed
- 1/2 cup maple syrup
- 1 egg beaten
- 2 Tbs. cooking oil
In medium bowl combine flour, baking powder, cinnamon and nutmeg. In small bowl combine remaining ingredients, mixing until egg is thoroughly combined. Stir into dry
ingredients until just moistened. Spoon batter into 6 greased muffin cups. Bake at 400 degrees for 20 to 25 minutes. cool muffins on wire rack.
Sylvia’s Goose Breast W/ Black Raspberry Sauce
- 1 Goose breast (2 filets) or 2 Duck breasts (4 filets), skinned and boned
- 1/2 cup Dry red wine
- 1/4 cup Soy sauce
- 1/4 cup Olive oil
- 1/4 teaspoon Fresh ground pepper
- 1/4 cup Black raspberry jelly
- 1/4 cup Water
- 1 1/2 tablespoon Dijon mustard
- 1 teaspoon Lime juice
- 1 teaspoon Soy sauce
- 1/2 teaspoon Steak sauce
- 1/4 teaspoon Ground caraway seed
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
Combine these ingredients in a shallow dish and marinate the breasts for at least three hours, turning often. (I’ve marinated overnight even) Remove filets from the marinade,
place on foil on a pre-heated broiler and broil about 10 minutes per side, about 5 inches from the heat source. While the breasts are broiling, prepared the following
sauce on the stove. When the breasts are done, slice then diagonally across the grain and ladle the sauce over them. It’s a nice presentation.
Combine all ingredients and heat. We like to serve this with wild rice dish. This recipe comes from Sylvia Bashline in The Bounty of the Earth Cookbook 1979. This is our
favourite recipe for waterfowl. I love to hunt ducks and geese but I’ve never been fond of any recipe, except this one.
Hi Moonbat! Here’s the chutney recipe you requested. Charlotte
- 3 C. wolfberries, washed and picked free of blossoms and leaves
- 1 chopped cucumber
- 1 chopped sweet red pepper
- 1 1/2 C. chopped apples
- 1 chopped onion
- 1/3 C. raisins
- 1 C. brown sugar
- 1 C. vinegar
- 1/4 t. hot red pepper flakes
- 1/3 t. crushed garlic
- 1/3 t. salt
- 1 t. ground ginger (or crystalized ginger might be great!)
- 1/3 t. cinnamon
Combine all ingredients and cook slowly until thick, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot, into sterilized jars,
leaving 1/2 inch headspace. Adjust caps and invert onto a towel for five minutes, then set upright to continue the sealing process. Yield about 3-4 pints.