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Help me use up my raspberries

roxlet May 24, 2011 06:14 AM

My husband came home with a crate of raspberries, and they will not last much longer. I don't make jam, so I am looking for some interesting recipes for baking with raspberries. No muffins, since I am the only one who will eat them, and it should be something that uses a LOT of raspberries!

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    DougRisk RE: roxlet May 24, 2011 06:33 AM

    Cranachan
    Summer Berry Pudding (Just use more raspberries than anything else)

    2 Replies
    1. re: DougRisk
      blue room RE: DougRisk May 24, 2011 10:40 AM

      I didn't know "Cranachan" so I looked it up --wow

      a dessert made of oatmeal, malt whiskey, cream, raspberries and Scottish heather honey!

      1. re: blue room
        d
        DougRisk RE: blue room May 24, 2011 07:02 PM

        To be honest, I prefer it without the whiskey, but I am not a huge fan of liquor in desserts. For me, the liquor has to be a very light touch.

    2. JoanN RE: roxlet May 24, 2011 06:47 AM

      I cook raspberries with sugar to taste just until the raspberries begin to break down slightly, cool, add a hint of lemon juice, run through a food mill to get rid of the seeds, and freeze it. I usually freeze it in one of those squeeze-top containers (like for ketchup) that allows me to either decorate a plate or squeeze it out over cakes or ice cream. It freezes and thaws beautifully and is great to have on hand for all sorts of uses--especially in the winter months when that taste of fresh raspberry is such a treat.

      6 Replies
      1. re: JoanN
        m
        mscoffee1 RE: JoanN May 24, 2011 10:24 AM

        Use the sauce JoanN describes, but as a syrup for pancakes or crepes and add whipped cream of course on top (fill crepes with lightly cooked and sweetened peaches or apples and top with the raspberry sauce). You are so lucky, but I know they go bad quickly. Good luck.

        1. re: JoanN
          alkapal RE: JoanN May 24, 2011 10:39 AM

          joan N, i love that idea!

          1. re: JoanN
            roxlet RE: JoanN May 25, 2011 07:07 AM

            I'm probably doing this today. The raspberries are going fast!

            1. re: roxlet
              JoanN RE: roxlet May 25, 2011 09:23 AM

              Just fyi, I sometimes add a touch of Chambord to the sauce, but usually not until just before I serve it since I have a few friends who don't drink alcohol and wouldn't want it in the entire batch.

              You're going to love having it on hand. So many uses.

            2. re: JoanN
              l
              Lady_Tenar RE: JoanN May 31, 2011 01:14 PM

              I second this idea! I do basically the same thing, although sometimes I add a touch of red wine to the sauce. It's a great topping for panna cotta, one of my favorite desserts which is also really easy to make.

              1. re: JoanN
                t
                tastycakes RE: JoanN Jun 1, 2011 10:07 AM

                this is a perfect idea. the puree can be used for many things - dessert sauce, sorbet, granita, folded into whipped cream for a fool or trifle, or frozen into ice cube trays to drop into iced tea or lemonade or mojitos...

              2. LNG212 RE: roxlet May 24, 2011 07:22 AM

                I know you said you don't do jam, but my jam book has a recipe for raspberry-rosewater syrup that you might like. You wouldn't have to do the actual "canning" part of it - just make the syrup and keep in the frig. The recipe calls for boiling 2 lbs raspberries, 2 c. sugar, and 3 tbs lemon juice for 15 min. Strain out the seeds and put back in the pot and bring to a boil again. Add rosewater to taste (3-4 tbs or so). When the syrup is viscous but still runny, it's done. (If you want to see the actual recipe, it's from "Tart & Sweet" by Kelly Geary and Jessie Knadler).

                1. b
                  blinknoodle RE: roxlet May 24, 2011 07:30 AM

                  how about a raw raspberry crisp?

                  for something savoury, you could make a bean dish and top with a spicy raspberry sauce

                  1. h
                    Harters RE: roxlet May 24, 2011 07:43 AM

                    It'll be months before we see raspberries. On the rare occasions when we're got too many from the "pick your own", they either get pureed down into a sauce for the freezer or are simply frozen as berries (you need to open freeze them before bagging otherwise they turn to mush.)

                    3 Replies
                    1. re: Harters
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                      erin_grogan RE: Harters May 24, 2011 07:48 AM

                      Definitely agree with freezing them. We use lots to make smoothies (couple of small containers of vanilla yogurt, a banana, a tblsp of peanut butter, several cups of raspberries).

                      1. re: erin_grogan
                        roxlet RE: erin_grogan May 24, 2011 08:51 AM

                        They're a bit too soft to freeze. It will be mush!

                        1. re: roxlet
                          TroyTempest RE: roxlet May 24, 2011 09:17 AM

                          that would be perfect for smoothies, then. Also, you could make the raspberry sauce for peach melbas.

                    2. marthasway RE: roxlet May 24, 2011 08:14 AM

                      I recall a Sugared Raspberry reciept in the lovely book that Edna Lewis and Scott Peacock did in her waning years. I don't have the book anymore, but the method was very easy and sort of uncooked preserve that she remembered from her girlhood.

                      1 Reply
                      1. re: marthasway
                        blue room RE: marthasway May 24, 2011 09:11 AM

                        In "The Taste of Country Cooking" she writes:
                        "We would mix the berries with equal amounts of sugar and place them in glass bottles. ...cork the necks with a piece of cotton...pour melted wax over the tops...keep the filled bottles in an opening in the ground under a board in the kitchen floor..."
                        She says these were black raspberries, used because they stayed firm. Brought out for special occasions like hog-butchering day. She says she never forgot the "exotic" flavor.

                      2. a
                        AGM_Cape_Cod RE: roxlet May 24, 2011 08:29 AM

                        I get lots of raspberries from our bushes and every year I fill a jar with them. Then cover them with some sugar and a bottle of raspberry liqueur and let rhem stand in the fridge. At Thanksgiving we put the raspberries and a little of the syrup into Champagne

                        1 Reply
                        1. re: AGM_Cape_Cod
                          LNG212 RE: AGM_Cape_Cod May 24, 2011 10:15 AM

                          Oooh, raspberries and champagne sounds terrific. I bet the raspberry-rosewater syrup (the one I posted above) would do well with this too. Thanks for the idea.

                        2. f
                          flashria RE: roxlet May 24, 2011 09:16 AM

                          Try this 'ice cream': Stew 1/4lb redcurrants with a little sugar and water until soft. Puree with 3/4lb raspberries and strain out pips. Beat 1/4lb cream cheese with 1/2 pt milk until smooth and then fold in the fruit. Freeze, stirring a few times until frozen (or use an ice cream machine).

                          1. rcallner RE: roxlet May 24, 2011 10:06 AM

                            This won't take care of all your raspberries, but they're really great in color and flavor mixed with sliced peaches in a pie. Add a bit of cinnamon and minced candied ginger and it's very tasty.

                            1. buttertart RE: roxlet May 24, 2011 10:19 AM

                              Raspberry and rose sorbet like the one at Berthillon.

                              1. blue room RE: roxlet May 24, 2011 10:35 AM

                                2 from Lee Bailey's "Good Parties"

                                Raspberry Vinegar

                                Pour apple cider vinegar over raspberries to cover, cover the glass jar tightly. Put it where sun will hit it/heat it for 8 days. Pour off through cheesecloth, discard berries.

                                Raspberry Syrup

                                1 pint clean berries

                                1 1/2 cups sugar

                                2 teaspoons fresh lemon juice

                                Cook berries in a little enameled pan with the sugar. (After it gets bubbly, cook for 10 minutes, stirring once in a while.) Then stir in lemon juice, let cool 5- 10 minutes, put through sieve. Discard what's left--the seeds, mostly. Store in fridge, covered tightly. Very much the same as JoanN posted above.

                                1. i
                                  Island RE: roxlet May 24, 2011 10:38 AM

                                  Luck you to have a bounty of raspberries! I've made this mixed berry bundt cake many times, often with a single berry I've had on hand and always with a regular bundt pan and Chambord for the fruit liqueur. All raspberry would be delicious!
                                  http://www.williams-sonoma.com/recipe...

                                  1 Reply
                                  1. re: Island
                                    buttertart RE: Island May 24, 2011 10:46 AM

                                    THAT is a cake! Man oh man.

                                  2. Savour RE: roxlet May 24, 2011 11:18 AM

                                    Russian Gratin. Smitten Kitchen had a great recipe.

                                    1 Reply
                                    1. re: Savour
                                      blue room RE: Savour May 24, 2011 03:52 PM

                                      Wow -- I didn't know what "Russian Gratin" could be, so I looked it up
                                      http://smittenkitchen.com/2010/07/ras...
                                      Sure looks worthwhile and worth raspberries!

                                    2. 512window RE: roxlet May 24, 2011 04:37 PM

                                      It's not baking, but raspberry lemonade will use up a lot of raspberries and it kind of helps if they are a little mooshy. Just push about a cup of berries through a sieve into a pitcher of homemade lemonade and stir it up.

                                      1. b
                                        beanodc RE: roxlet May 24, 2011 04:58 PM

                                        Make raspberry pies and then freeze them. I would love to be the recipient of a raspberry pie when someone says, "what can I bring?"

                                        3 Replies
                                        1. re: beanodc
                                          buttertart RE: beanodc May 25, 2011 06:33 AM

                                          Sign me up on that list too, favorite pie.

                                          1. re: buttertart
                                            Will Owen RE: buttertart May 31, 2011 01:36 PM

                                            Linn's pie place in Cambria, CA has a raspberry-rhubarb pie that is astonishingly good. I've always loved strawberry-rhubarb, but with raspberries it's even better. And we're going back up there in July, when ALL the berries will be ripe! Yum!

                                            1. re: Will Owen
                                              buttertart RE: Will Owen May 31, 2011 01:47 PM

                                              Nice!

                                        2. a
                                          addicted2cake RE: roxlet May 26, 2011 04:43 PM

                                          How about a raspberry clafouti? Just sub the raspberries for the traditional cherries. Martha Stewart has a raspberry baked custard recipe (reads like a clafouti recipe) on her site that's very very good - and easy, too!

                                          1. Chocolatechipkt RE: roxlet May 31, 2011 09:29 AM

                                            I'm sure it's too late now, but a simple raspberry tart is good too. Bake a pate sucre in whatever shape/size pan, cool, spread on rasp. preserves, and decorate with rows and rows of fresh berries.

                                            1. t
                                              thimes RE: roxlet May 31, 2011 10:06 AM

                                              VODKA !!!

                                              I'm sure I'm too late as well - but Raspberry vodka is simply the best. Just put them in a jar/glass container - cover with Vodka - let sit for a week or two. The vodka will pull almost all the color out of the raspberries (they are almost white at the end) - but the vodka is red and delicious. Makes the BEST cocktails - mix with some lemonade . . . hmmmm.

                                              1. t
                                                twilight goddess RE: roxlet Jun 1, 2011 09:46 AM

                                                This berry crisp with a pistachio topping would be lovely with raspberries. Guests go wild for this. I go wild for this, too.

                                                http://www.epicurious.com/recipes/foo...

                                                2 Replies
                                                1. re: twilight goddess
                                                  buttertart RE: twilight goddess Jun 1, 2011 09:53 AM

                                                  That sounds beyond delicious. Would be gorgeous too. I would love a dish of this with some cold thick pouring cream right this instant.

                                                  1. re: twilight goddess
                                                    t
                                                    twilight goddess RE: twilight goddess Jun 7, 2011 09:37 AM

                                                    I made the crisp last night with blueberries, mango, and the rhubarb. DIVINE. My companion noted this dessert as the high point of the day. Served with vanilla ice cream and I may go with the "cold thick pouring cream" tonight. Mmmm. There is something about the pistachio in the topping, too.... sliding the spoon into this dish to serve is wildly sensual. So watch out! Lol!

                                                  2. Candy RE: roxlet Jun 1, 2011 10:06 AM

                                                    make a raspberry coulis and add Chambord to it. Serve with Chocolate Orbit cake. A flourless cake which is rich and fudgy.

                                                     
                                                    1 Reply
                                                    1. re: Candy
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                                                      Island RE: Candy Jun 14, 2011 01:12 PM

                                                      Yum. Forget the berries, now I want me some chocolate orbit cake!
                                                      Candy do you have a recipe you could share? Thanks

                                                    2. Ruthie789 RE: roxlet Jul 6, 2012 07:23 PM

                                                      Next time you have a crate or raspberries you can try freezing them. I wash the berries and put them on a large cookie sheet. Pop this into the freezer and in about 40 minutes the berries will be frozen. Transfer to a plastic bag. You can do this for all types of berries. It is great to have them all year round. You could also make a raspberry coulis. Zap the berries in a blender, put through a sieve, keep liquid and add sugar to it to taste and same lemon juice. Voila it is ready to put over ice cream, cakes, incorporate into crumbles etc.

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