Raspberries

Raspberries

Our raspberries were lost due to last years late frost and extended drought. If all goes well we will have them again next year.

Storage*

Raspberries have a hollow core, so they have to be handled very gently. If not handled properly, they can turn soft and mushy within 24 hours. Raspberries freeze beautifully, allowing you to enjoy them practically year-round. Freezing them is simple. Rinse and drain raspberries using a sink sprayer so a forceful flow of water does not crush them. Spread them in a single layer on a cookie sheet and freeze until they are solidly frozen. Transfer the frozen berries to a heavy plastic freezer bag and put in your freezer. They will easily keep for at least 10 to 12 months for you.

Health Benefits of Raspberries*

Raspberries are nutritional powerhouses and packed with fiber (thanks to their tiny edible seeds). Some of the fibre is soluble fibre in the form of pectin that lowers cholesterol. Their phytochemical content includes such cancer-fighters as beta-carotene, ellagic acid, catechins, and monoterpenes (which also inhibit cholesterol production). Raspberries are also a good source of vitamin C, too.

Nutrition Chart*

Calories 60
Total fat (g) 0.7
Saturated fat (g) 0
Monounsaturated fat (g) 0.1
Polyunsaturated fat (g) 0.4
Dietary fibre (g) 8.4
Protein (g) 1
Carbohydrate (g) 14
Cholesterol (mg) 0
Sodium (mg) 0
Vitamin C (mg) 31
Manganese (mg) 1.2

Recipes

We have a limited supply of frozen berries available for you. Come and get some and try some of these delicious recipes below.

Fresh Raspberry Crisp

1 qt Raspberries
1/3 c Sugar
1/4 c Margarine, softened
1/3 c All-purpose flour
1/3 c Brown sugar
3/4 c Rolled oats

Preheat oven to 350. Place fruit in the bottom of a 9-inch square baking pan and sprinkle sugar over fruit. In a medium bowl blend together the margarine, flour, brown sugar and oats, until it resembles a coarse meal. Sprinkle over the fruit. Bake for 30 minutes or until lightly browned. Serve hot. VARIATION: May use other berries or fruit of your choice.

Raspberry Bread

3 c All-purpose flour
2 c Sugar
3 ts Cinnamon
1 ts Baking soda
1 ts Salt
20 oz Raspberries, frozen
Thawed and juice reserved
4 Eggs
1 c Vegetable oil

Mix flour, sugar, cinnamon, soda, and salt together. Mash raspberries well. Add eggs and oil. Combine with flour mixture. Mix well. {If batter appears too dry, add reserved juice or 1/4 cup milk.} Pour into 2 greased loaf pans. Bake 1 hour.

Raspberry Cobbler

3/4 c Sugar
1 tb Cornstarch
3/4 ts Ground cinnamon
1/2 c Water
6 1/2 c Raspberries
1/4 ts Baking soda
1 ts Baking powder
1 c Flour
1/4 c Butter or margarine
1/2 c Milk

In shallow 2 quart casserole dish mix 1/2 cup sugar, cornstarch, cinnamon, water and 6 cups of berries. Mix soda, baking powder and flour. In bowl beat butter and remaining 1/2 cup sugar till creamy. Add milk and flour mixture, stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, then raspberries. Bake 400 until batter is deep golden and raspberries are bubbling, about 35 to 40 minutes. Top with remaining berries. Spoon portions into bowl. Can use peaches in this recipe also.

Raspberry Ice Cream

1 pt Fresh raspberries
1 1/2 c Sugar
1/2 Lemon; juice of
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.

Raspberry Jam

6 c Raspberries (fairly closely packed)
6 c Sugar; warmed, see note

Measure berries into large saucepan. Mash with potato masher as they heat and bring to a full tumble boil. Boil 2 minutes. Add warmed sugar and bring to a full rolling boil for 1 minute. Remove from heat; beat with a rotary hand beater for 4 minutes (stick beater through a piece of heavy brown paper to protect hands from spattering and steam). Ladle jam into hot sterilized jars, leaving 1/4-inch head space. Seal immediately with two-piece lids according to manufacturer's instructions and process in boiling water bath for 5 minutes.