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Help me use up my raspberries

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

    2 Replies
    1. re: DougRisk

      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

        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. 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

        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

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

            1. re: roxlet

              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

              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

                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. 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. how about a raw raspberry crisp?

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

                  1. 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

                      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

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

                        1. re: roxlet

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