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Jul. 21, 2009
Raspberries!
Tuesdays are always a little busy and hectic for us. We have to get up early and plan enough time for a 20+ minute walk to James therapy appointment after which we hang around downtown for about 40 minutes before craft hour starts for the littles. Today, Carey just took the boys home after we stopped in at Salvation Army but I still had 20 minutes before the class started. We wandered over to the center anyway to wait in the shade and that is when the girls discovered that the raspberries were ready! There is a huge set of raspberry canes in the yard of the center that is very prolific every year. These are one of my favorite fruits but they are too expensive to buy very often. The girls went nuts picking them and they were especially cute sharing their berries back and forth. I think the canes must have been the thornless variety because the girls had no problems forcing themselves to the center of the patch and getting berries no one else had gotten to. Deedee called it her "castle" and they played in there for several minutes before the center opened.The feel of fresh berries in my hand and the bursting of the sun warmed juices in my mouth always bring back many happy (for the most part) memories.
When I was growing up, my grandparents had a good sized garden that included a whole patch of raspberries. One of my oldest memories is of eating them straight off of the canes, hot from the sun and the flavor just bursting in my mouth. Perhaps that is why I love them so much. I can remember another time one of my grandparents kittens had been attacked by some bald faced hornets and it had gotten pretty chewed up. Of course I designated myself as the caretaker but I still had to pick the berries for my grandmother so I would stuff the poor cat in a makeshift sling I had made and hauled it right along with me. LOL I can also remember grumbling because my grandmother had sent me down there with buckets to fill so she could put them up in jam or one of her preserves. Of course, the whole time I was grumbling about filling the buckets I was just as quickly stuffing my face! But oh, the jam. Raspberry jam has always been one of my most favorite things in the world and every year my grandmother would put up a huge batch of freezer jam. I would get myself in trouble because I would eat it by the spoonful. And I still do it! Sometimes, for a speciall treat. :) I no longer hide a container to eat whenever I felt like it. I discovered a few years ago my grandmother always made a few extra containers knowing that I would get into it and she still wanted to be sure there was enough for the winter. LOL
There are tons of great ways to enjoy raspberries other than straight off of the cane. I love piling a few cups of raspberries in a bowl with a bit of sugar and a dash of lemon juice to sit for a bit, at least an hour. It is awesome over vanilla ice cream (especially homemade) or pancakes or a spongecake etc.
Raspberry jam is also pretty easy to make, and it needs nothing fancy. Especially if you're just making a few pots to give as gifts. There's nothing so wonderful as receiving a pretty jar of ruby-hued jam with a pretty bow around the top. Christmas isn't so far off so keep that in mind! I have a super easy recipe that even a young child can help you with and they'll be so proud of themselves after their effort, especially if they're presenting it as gifts. It has a small list of ingredients and makes a small batch which is why it's so ideal for children to help with.
Easy Raspberry Jam
3 c raspberries
3 c sugar
Mash the berries in a saucepan and stir in the sugar. Bring it to a boil and then boil for 3 minutes. Remove from the heat and beat for 6 minutes. Poor into your jars and allow it to cool. Remember to keep refrigerated if you're not canning it.
A raspberry cordial is also always nice. Who can forget when poor Anne Shirley served Diana Barry with currant wine instead of raspberry cordial! When I was a child, that was (and remains so) one of my favorite books so of course I had to try some!
Raspberry Cordial
- 1 lb 3 oz raspberries (It says frozen but I have used fresh. This sort of recipe can be fudged.)
- 1.25 c sugar (I use organic unrefined)
- 4 c boiling water
- 2 lemons (or equilavent juice, usually about 3 tbsp per lemon)
Combine the sugar & raspberries in a saucepan and cook for 20-25 minutes until the sugar has completely dissolved. Mash the mixture thoroughly and then poor through a sieve or cheese cloth to strain out the juice. Discard the pulp. Here is where a chinois sieve comes in handy if you have one. It is a long, conical mesh sieve that has a long usually wooden pestle. Some come with a stand and some just have a little hook so they will sit over your container. This is what I use. I combine the two steps into one by putting it into the sieve to mash it. Once in a while it looks cloudy so I might use a jelly bag to get out the last little bits. Add your lemon juice, stir thoroughly and then add your boiling water. Let it cool and then bottle. Must refrigerate!
Want more recipes like this? Look up The Anne of Green Gables Cook Book by Kate McDonald! It is out of print but you can usually find it pretty reasonably priced at most used book vendors including thriftbooks.com.
In deference to the hot weather, I have one more addition. Juice and yogurt pops are extremely easy to make and really good for you too (don't tell the kids though). If you can't find a popsicle mold, just use paper cups and wooden craft sticks (otherwise known as popsicle sticks, but don't buy the colored ones). Simply plop some berries in the bottom of your mold, pour in some juice until it's 3/4 full and put it in the freezer. If you're using paper cups, keep an eye on them and when the mixture is slushy add the sticks. Freezer for 2-4 hours or until frozen solid. Simply peel the paper away when it's time to serve.
Sunrise Yogurt Pops
- 18 oz. plain or vanilla yogurt
- 6 oz. frozen orange juice concentrate
- 6 c. fresh or frozen raspberries
- 2 bananas, peeled and sliced.
- 1/4 c honey (optional, I usually find it sweet enough)
Prepare your molds by putting 2-3 berries in the bottom of each one. Puree the rest of the berries, the oj, yogurt, honey and banana in the blender. (One hint here: If you don't want the seeds, puree your raspberries seperately in a blender or foley food mill and then mash through a sieve so you still get the juice and most of the pulp.) Pour the mixture into the molds until they're approximately 3/4 full and place in the freezer for several hours or overnight for a yummy breakfast treat. Not enough molds the amount that you made? You have yourself a lovely Sunrise Smoothie. :) This is one that I do with the kiddos a lot. If the mix is too thick for your liking, simply add a bit of milk, rice milk, soy milk, juice etc. until you get your desired consistency. And don't be afraid to mix and match the fruit and yogurts. There are a lot of lovely flavors out there that really come together for a great combination.
Want a layered look instead so it really looks like a sunrise? Split your yogurt roughly into thirds. Take 1/3 and spoon it evenly into your molds. Pop it into your freezer for about 20-30 minutes until it's solid enough to hold the next layer (do this with each layer). Combine your oj, 1/3 of your yogurt and the banana together. This is the second layer. Mix the other third of your yogurt with the raspberries for the third layer. When you're putting your layers in, make sure to leave adequate room for the next layer. It's ok if you have leftovers from each layer. Remember what I said about a smoothie? If you're not up for each layer freezing separetly, carefully pour each layer on top of the other. It will swirl together but it won't completely mix as long as you go slowly. This is where a thicker mixture comes in handy.
Up for a more labor intensive recipe? Check out Sophistimom's Fruity Creamy Swirly Yogurt Pops. Those look awesome. Highlights has fun Berry Yogurt Pops. |
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