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Oct 15, 2007 02:38 PM

bag of raspberries

I am the lucky recipient of a bag of gorgeous raspberries. I realize that I add them to salads, but I don't know that I've ever cooked with them otherwise. Creative ideas? Your go-to raspberry dishes? If I'm not careful, I might just pour heavy cream over them and go to town... thanks!

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  1. I vote for raspberry pies! They freeze well (cooked or uncooked).

    1. Cook them down and allow to cool a bit and pour them over ice cream (vanilla or chocolate). Yummy

      Or you could freeze them and pack them in dry ice and send them down to me in FL?

      1. Puree and pour into ice cub trays. All year long you can add the puree to a variety of dishes and desserts. Just last night we added july's apricot harvest, now puree, to french toast at our weekly "breakfast for dinner" gathering.

        1. So they're fresh now?

          If you can't use them, I agree you need to freeze them. I freeze them whole by spreading them onto a cookie sheet & freezing for a while. Once they're frozen solid I put 'em into a bag. THEN I can use them in muffins, pancakes, whatever.. or boil as below all year long!

          Good stuff.

          1. I have had a great crop of raspberries. I have made:
            raspberries in syrup
            raspberry jam
            raspberry rhubarb jam
            chocolate raspberry jam
            raspberry salsa
            raspberry chipolte bbq sauce
            raspberry brownies
            apple raspberry crisp
            raspberry vinegar
            raspberry cranberry jam
            am steeping raspberries in raspberry liquor
            and freezing them.
            Let me know if you want any recipes.

            3 Replies
            1. re: AGM_Cape_Cod

              Oh Cape Cod, you know I want those recipes... especially your crisp (which I was hoping to do with apples from a local farm) and the raspberry SALSA. Please do post if you don't mind.

              I'm going to freeze some whole, and then puree the rest and save in ice cube trays. :)

              1. re: foxy fairy

                Here is the crisp recipe.

                Adapted from The New York Times Cook Book by Craig Claiborne
                6 Servings

                Preheat oven to 350◦F

                6 tart apples
                ~½ cup brown sugar
                ~¼ teaspoon ground cloves
                ~½ teaspoon ground cinnamon
                Juice of 1 lemon

                Prepare the filling:
                Peel, core and slice the apples into a bowl. Sweeten and season to taste. Mix lightly and pour into a buttered one-and-one-half quart casserole.

                ¾ cup sifted flour
                ½ cup sugar
                6 tablespoons butter
                1/8 teaspoon salt
                1/4 teaspoon ground cinnamon
                1/8 teaspoon ground cloves

                Prepare topping in the following manner:
                Put the flour, sugar and salt in the food processor bowl and process. Cut chilled butter into pieces and add the bowl. Process on and off until the mixture is crumbly.
                Top the fruit with topping and bake until the fruit is bubbling and the topping is lightly browned.

                NOTE: I use this topping for all the crisps I make. You can make a double or triple batch and freeze the topping mix. Then you just have to prepare the fruit and top.
                Crisp Combinations:
                Strawberry & Rhubarb
                Mixed Berry-Strawberry, blueberries and raspberries
                Peaches and Raspberries
                apples and raspberries

                1. re: foxy fairy

                  I found this on the internet some place. I don't remember where.

                  4 cups fresh raspberries
                  1/2 cup chopped sweet or red onion
                  1 garlic clove, minced
                  1 to 2 serrano peppers, seeded and minced
                  1 to 2 jalapeno peppers, seeded and minced
                  1 red or orange bell pepper, cored and diced
                  1/3 cup fresh lime juice
                  1/3 cup chopped fresh basil
                  1 teaspoon sugar (optional)
                  1/2 teaspoon salt (optional)
                  1/2 teaspoon ginger (optional)

                  Mix everything in a medium size bowl. Leave the berries whole or mash some up.
                  Let stand for one hour to blend flavors. Depending on use, freeze remaining salsa in 1/2 to 1 cup portions. Makes about 5 cups.